Eggnog Cream Pies

• 2 unbaked pastry shells
• 4 ounces cream cheese, softened
• 12 cup powdered sugar
• 1 teaspoon ground allspice
• 1 teaspoon ground nutmeg
• 12 ounces frozen whipped topping, thawed
• 1 cup frozen whipped topping, thawed
• 3 34 cups cold eggnog
• 3 (3 1/2 ounce) boxes cheesecake flavor instant pudding and pie filling mix or 3 (3 1/2 ounce) boxes vanilla pudding mix
• additional ground nutmeg

1. Line unpricked pastry shells with a double thickness of heavy-duty foil.
2. Bake at 450 degrees for 8 minutes.
3. Remove foil, bake 5 minutes longer.
4. Cool on wire racks.
5. In a small mixing bowl, beat the cream cheese, powdered sugar, allspice and nutmeg until smooth.
6. Fold in 1 cup whipped topping.
7. Spoon into crusts.
8. In a large bowl, whisk eggnog and pudding mixes for 2 minutes.
9. Let stand for 2 minutes or until soft-set.
10. Spread over cream cheese layer.
11. Top with remaining whipped topping; sprinkle with additional nutmeg.
12. Cover and refrigerate for 8 hours or overnight.

pastry, cream cheese, powdered sugar, ground allspice, ground nutmeg, frozen whipped topping, cold eggnog, flavor instant, additional ground nutmeg

Taken from www.food.com/recipe/eggnog-cream-pies-272148 (may not work)