Eggnog Cream Pie

  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)

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