Triple Layer Eggnog Pie
- 10 caramels
- 1 cup cold milk, divided
- 1 (6 ounce) graham cracker pie crust
- 1/2 cup chopped pecans, toasted
- 1 cup cold eggnog
- 2 (3 1/2 ounce) boxes vanilla instant pudding mix
- 1 (8 ounce) container whipped topping, thawed and divided
- 1/8 teaspoon cinnamon or 1/8 teaspoon ground nutmeg
- Place caramels and 1 Tablespoon of the milk in a microwavable bowl and heat on Medium (50%) for 30 seconds or until caramels are completely melted when stirred. Pour into crust; sprinkle with pecans.
- Pour remaining milk and eggnog into large bowl. Add dry pudding mixes and beat with wire whisk for about 2 minutes or until well blended. The mixture will be thick -- don't worry about that. Spoon 1-1/2 cups of the pudding over the pecans in crust.
- Add half of the whipped topping to remaining pudding; stir until well blended. Spread over pudding layer in crust; top with remaining whipped topping.
- Refrigerate at least 3 hours before serving. Sprinkle pie with ground nutmeg or cinnamon just before serving. Store in the fridge.
caramels, cold milk, graham cracker pie crust, pecans, cold eggnog, vanilla instant pudding, cinnamon
Taken from www.food.com/recipe/triple-layer-eggnog-pie-213478 (may not work)