Eggnog Cream Pies

• 2 unbaked pastry shells (9 inches)
• 4 ounces cream cheese, softened
• 1/2 cup confectioners' sugar
• 1 teaspoon ground allspice
• 1 teaspoon ground nutmeg
• 2 cartons (one 8 ounces, one 12 ounces) frozen whipped topping, thawed, divided
• 3-3/4 cups cold eggnog
• 3 packages (3.4 ounces each) instant cheesecake or vanilla pudding mix
• Additional ground nutmeg

1. Line unpricked pastry shells with a double thickness of heavy-duty foil. Bake at 450u0b0 for 8 minutes. Remove foil; bake 5 minutes longer. Cool on wire racks.
2. In a small bowl, beat the cream cheese, confectioners' sugar, allspice and nutmeg until smooth. Fold in the 8-oz. carton of whipped topping. Spoon into crusts.
3. In a large bowl, whisk eggnog and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Spread over cream cheese layer. Top with remaining whipped topping; sprinkle with additional nutmeg. Cover and refrigerate for 8 hours or overnight.

pastry, cream cheese, sugar, ground allspice, ground nutmeg, cartons, cold eggnog, ground nutmeg

Taken from www.tasteofhome.com/recipes/eggnog-cream-pies/ (may not work)