Duncan Hines Eggnog Squares Recipes

CREAMY EGGNOG SQUARES

Creamy Eggnog Squares image

Wow, what a dreamy, creamy eggnog dessert from Duncan Hines. It is super easy to make & very light in flavor. My entire family enjoyed them even though some of them don't like eggnog. Now, if you wanted to kick up the flavor you can do 2 cups of milk and 1 cup of eggnog which I am sure would intensify the Noggy lovin' flavors....

Provided by Kimberly Biegacki

Time 35m

Number Of Ingredients 13

Ingredients

CRUST:
1 pkg chocolate graham crackers, whole box 14.4 oz.
1/2 c (1 stick) butter or margarine, melted
1/2 c chopped pecans
FILLING:
1 pkg (8 oz.) cream cheese
1 c granulated sugar
TOPPING:
1 (12 oz) container frozen non-dairy whipped topping
2 pkg (3.4 oz, each) french vanilla instant pudding and pie filling
3 c cold milk
1/4 tsp rum extract
1/4 tsp ground nutmeg

Steps:

1. This is a brand that would be good to use. But whatever you have in your area would be fine too.
2. Preheat oven to 350°F. Combine ground up graham crackers, melted butter and pecans in large bowl. Reserve 1/2 cup mixture. Lightly, press remaining mixture onto bottom of ungreased 13x9-inch pan.
3. Bake 15 to 20 minutes or until surface is firm. Cool. Toast reserved 1/2-cup cake mixture on cookie sheets 3 to 4 minutes, stirring once. Cool completely. Break lumps with fork to make small crumbs. Combine cream cheese and sugar in large bowl; beat until smooth. Stir in 1 cup whipped topping. Spread over cooled crust. Refrigerate.
4. Combine pudding mix and milk; beat 1 minute. Add rum extract and nutmeg. Spread over cream cheese layer. Refrigerate at least 2 hours.
5. Before serving, you can place a dollop of whipped topping on each slice with some ground nutmeg on top for garnish.
6. Delicious slices on a plate, YUM, YUM can I say YUM!!!!

DUNCAN HINES EGGNOG SQUARES

Duncan Hines Eggnog Squares image

The title says it all: This recipe by Duncan Hines. Enjoy the taste of creamy eggnog with these 3 layer Swiss Chocolate Cake mix is creamy and spicy thanks to the nutmeg and rum extract. By the way if you haven't tried their new frosting magic mix- you better check them out! Go to: Duncanhines.com- they are wonderful. Working...

Provided by Pat Duran

Categories Other Desserts

Time 2h15m

Number Of Ingredients 13

Ingredients

CRUST:
18 oz pkg. duncan hines moist deluxe swiss chocolate cake mix
1/2 c butter or margarine, melted
1/2 c chopped pecans
FILLING:
8 oz pkg. cream cheese, softened
1 c granulated sugar
TOPPING:
12 oz container thawed, whipped topping
2 pkg 3 oz. each french vanilla instant pudding and pie filling
2 3/4 c cold milk
1/2 tsp rum extract
1/4 tsp ground nutmeg

Steps:

1. Preheat oven to 350^. Crust: Combine ingredients in a large bowl. Press mixture onto bottom of ungreased 13x9-inch baking pan. Bake 15 minutes or until surface is firm. Cool
2. Filling: Combine cream cheese and sugar in large bowl, beat until smooth. Stir in 1 cup of the whipped topping. Spread over cooled crust. Refrigerate.
3. Topping: Combine pudding mix and milk; beat 1 minute. Add rum extract and nutmeg. Spread over cream cheese layer. Spread remaining whipped topping over pudding layer. Sprinkle with a little nutmeg, if desired. Refrigerate for 2 hours before serving.

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