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Holiday: Eggnog Cream Pie




Source of Recipe


Anna Long


List of Ingredients




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


Recipe



Line unpricked pastry shells with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on wire racks.


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.
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.


Yield: 2 pies (8 servings each).