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Prep Time: 10 Minutes Cook Time: 480 Minutes |
Ready In: 490 Minutes Servings: 8 |
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This is another great one from TOH. Cooking time is chilling time. Ingredients:
2 unbaked pastry shells |
4 ounces cream cheese, softened |
1/2 cup powdered sugar |
1 teaspoon ground allspice |
1 teaspoon ground nutmeg |
12 ounces frozen whipped topping, thawed |
1 cup frozen whipped topping, thawed |
3 3/4 cups cold eggnog |
3 (3 1/2 ounce) boxes cheesecake flavor instant pudding and pie filling mix or 3 (3 1/2 ounce) boxes vanilla pudding mix |
additional ground nutmeg |
Directions:
1. Line unpricked pastry shells with a double thickness of heavy-duty foil.
2. Bake at 450 degrees for 8 minutes.
3. Remove foil, bake 5 minutes longer.
4. Cool on wire racks.
5. In a small mixing bowl, beat the cream cheese, powdered sugar, allspice and nutmeg until smooth.
6. Fold in 1 cup whipped topping.
7. Spoon into crusts.
8. In a large bowl, whisk 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 remaining whipped topping; sprinkle with additional nutmeg.
12. Cover and refrigerate for 8 hours or overnight.
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