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Eggnog Cream with Spiced Pecan Raisin Dunkers

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
  • Total Time
    Prep: 30 min. + chilling Bake: 10 min./batch
  • Makes
    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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