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Eggnog Cream Pies




Source of Recipe


David


List of Ingredients




Eggnog Cream Pies from David


2 unbaked 9" pastry shells
4 ounces cream cheese softened
1/2 cup confectioners' sugar
1 teaspoon ground allspice
1 teaspoon ground nutmeg
20 ounces frozen whipped topping thawed and divided
3-3/4 cups cold eggnog
3 packages instant cheesecake pudding mix
1/4 teaspoon ground nutmeg



Recipe




Line pastry shells with a double thickness of heavy duty foil.

Bake at 450 for 8 minutes then remove foil and bake 5 minutes longer.

Cool on wire racks.

In small bowl beat cream cheese, confectioners' sugar, allspice and
nutmeg until smooth.

Fold in 8 ounces frozen whipped topping then spoon into crusts.

In large bowl whisk eggnog and pudding mixes for 2 minutes.

Let stand for 2 minutes or until soft set then spread over cream
cheese layer.

Top with remaining whipped topping and sprinkle with additional
nutmeg.

Cover and refrigerate 8 hours or overnight.

source is The Happy Cooker