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

1. Line unpricked pastry shells with double thickness of heavy duty foil.
2. Bake at 450 degrees for 8 minutes.
3. Remove foil, bake 5 minutes longer.
4. Cool,.
5. In a small bowl, beat the cream cheese, confectioner's sugar, allspice and nutmeg until smooth.
6. Fold in the 8 oz whipped topping.
7. Spoon into crusts.
8. In a large bowl, whish 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 with remaining whipped topping.
12. Sprinkle with additional nutmeg.
13. 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)