Taste of Home
Eggnog Cream with Spiced Pecan Raisin Dunkers
TOTAL TIME: Prep: 30 min. + chilling Bake: 10 min./batch
YIELD: 16 servings.
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
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
-
1.
Preheat oven to 375°. In a large bowl, beat cake mix, oil and eggs until well blended. Stir in pecans and raisins.
-
2.
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.
-
3.
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.
-
4.
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.
© 2024 RDA Enthusiast Brands, LLC