Eggnog Pudding Squares Recipes

EGGNOG PUDDING

Steps:

• In a bowl, combine the first four ingredients. Beat for 2 minutes. Spoon into individual dishes. Sprinkle with nutmeg if desired.

'EGGNOG' PUDDING SQUARES

Steps:

• Crush 35 wafers finely; place in medium bowl. Melt 3 Tbsp. butter. Add to wafer crumbs along with the sugar; mix well. Press onto bottom of 9-inch square pan.
• Microwave chocolate and remaining butter in microwaveable bowl on HIGH 1 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended. Drizzle over crust.
• Beat pudding mixes, milk, rum extract and nutmeg in medium bowl with whisk 2 min. Stir in COOL WHIP. Spread half the pudding mixture onto bottom of crust; top with 16 of the remaining wafers. Cover with remaining pudding mixture. Refrigerate 3 hours.
• Cut dessert into 16 squares. Garnish with remaining wafers just before serving.

EGGNOG COOKIE BARS

Steps:

• Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking dish with foil, leaving a 2-inch overhang on 2 sides; coat with cooking spray.
• Whisk the flour, nutmeg and salt in a medium bowl. Whisk the melted butter, granulated sugar, eggs, egg yolks, brandy and vanilla in a large bowl until smooth. Whisk in the flour mixture until smooth. Spread the batter in the prepared baking dish. Bake until the top is shiny and slightly cracked, about 40 minutes. Let cool completely in the pan.
• Lift the bars out of the pan using the foil overhang; dust with confectioners' sugar and sprinkle with nutmeg. Slice into 1 1/2-inch squares.

CREAMY EGGNOG SQUARES

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!!!!