I have a thing for eggnog and other creamy desserts like s’mores, pudding, mousses and dips. So I turned them into one yummy dip with homemade dunkers. —Arlene Erlbach, Morton Grove, Illinois
Eggnog Cream with Spiced Pecan Raisin Dunkers
Eggnog Cream with Spiced Pecan Raisin Dunkers
Prep Time
30 min
Cook Time
10 min
Yield
16 servings
Ingredients
- 1 package spice cake mix (regular size)
- 1/2 cup canola oil
- 2 large eggs
- 1 cup chopped pecans or walnuts
- 3/4 cup golden raisins
- EGGNOG CREAM:
- 1 package (8 ounces) cream cheese, softened
- 2 jars (7 ounces each) marshmallow creme
- 1 teaspoon rum extract
- 3/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1 carton (8 ounces) frozen whipped topping, thawed
- Additional ground nutmeg
Directions
- Preheat oven to 375°. In a large bowl, beat cake mix, oil and eggs until well blended. Stir in pecans and raisins.
- Divide dough in half. On baking sheets, roll each portion between 2 sheets of parchment into a 12x8-in. rectangle. Refrigerate 30 minutes. Meanwhile, In a large bowl, beat cream cheese, marshmallow creme, extract, nutmeg and cinnamon until smooth; fold in whipped topping. Refrigerate, covered, until serving.
- Remove top sheet of parchment from dough. Cut each dough rectangle in half lengthwise; cut crosswise into 1-in. strips. Transfer to parchment-lined baking sheets. (Refrigerate any remaining strips until ready to bake.) Bake 8-10 minutes or until edges are golden brown. Cool on pans 4 minutes. Remove to wire racks to cool.
- Sprinkle eggnog cream with additional nutmeg; serve with dunkers.
Nutrition Facts
1/4 cup eggnog cream with 3 dunkers: 448 calories, 24g fat (8g saturated fat), 42mg cholesterol, 318mg sodium, 54g carbohydrate (37g sugars, 2g fiber), 4g protein.
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