Eggnog Cream Pie
- 2 (9 inch) unbaked pastry shells
- 4 ounces cream cheese, softened
- 12 cup confectioners' sugar
- 1 teaspoon ground allspice
- 1 teaspoon ground nutmeg
- 8 ounces whipped topping
- 12 ounces whipped topping
- 3 34 cups cold eggnog
- 3 (3 1/2 ounce) packages instant vanilla pudding
- Line unpricked pastry shells with double thickness of heavy duty foil.
- Bake at 450 degrees for 8 minutes.
- Remove foil, bake 5 minutes longer.
- Cool,.
- In a small bowl, beat the cream cheese, confectioner's sugar, allspice and nutmeg until smooth.
- Fold in the 8 oz whipped topping.
- Spoon into crusts.
- In a large bowl, whish eggnog and pudding mixes for 2 minutes.
- Let stand for 2 minutes or until soft set.
- Spread over cream cheese layer.
- Top with with remaining whipped topping.
- Sprinkle with additional nutmeg.
- Cover and refrigerate for 8 hours or overnight.
pastry shells, cream cheese, sugar, ground allspice, ground nutmeg, topping, topping, cold eggnog, instant vanilla pudding
Taken from www.food.com/recipe/eggnog-cream-pie-281540 (may not work)