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FESTIVE EGGNOG PIE




Source of Recipe


Internet


List of Ingredients




1 9" pie shell, baked*
1 pint light cherry nut ice cream
1 pint light mint chocolate chip ice cream
1 1/3 cups light eggnog, divided
8 ozs. light Cool Whip, divided
2 tsps. vanilla, divided red maraschino cherries and nuts for garnish



Recipe



Scoop pint of cherry nut or pink colored ice cream into large mixing bowl. Add 1/3 cup of eggnog. Start mixer on low speed until ice cream breaks up. Blend on medium speed until smooth. Add 4 ozs. of Cool Whip and 1 tsp. vanilla. Mix until well blended. Fill bottom half of baked 9" pie shell. (You may have ½ cup left for you to taste!) Put in freezer.

After pink layer hardens (approximately 1 hour) prepare green layer using 1 pint mint chocolate chip ice cream, 2/3 cup eggnog, 4 ozs. Cool Whip, and 1 tsp. vanilla. Follow same directions as for pink layer. Pour green layer on top of the frozen pink layer. Fill pie shell until full. Return pie to freezer. Before serving or after pies have begun to harden, garnish with cherries and nuts. Yield: 8 servings.

*For a crisper crust, brush beaten egg over pie crust before baking.