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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 10 |
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Who doesn't enjoy eggnog around the holiday season? Here is your chance to try a wonderful pie...it's simple and reminds you of that classic holiday drink. I found it in a JELL-O, KRAFT, Bakers Chocolate Holiday Magazine. Ingredients:
10 caramels |
1 cup cold milk, divided |
1 (6 ounce) graham cracker pie crust |
1/2 cup chopped pecans, toasted |
1 cup cold eggnog |
2 (3 1/2 ounce) boxes vanilla instant pudding mix |
1 (8 ounce) container whipped topping, thawed and divided |
1/8 teaspoon cinnamon or 1/8 teaspoon ground nutmeg |
Directions:
1. Place caramels and 1 Tablespoon of the milk in a microwavable bowl and heat on Medium (50%) for 30 seconds or until caramels are completely melted when stirred. Pour into crust; sprinkle with pecans.
2. Pour remaining milk and eggnog into large bowl. Add dry pudding mixes and beat with wire whisk for about 2 minutes or until well blended. The mixture will be thick - don't worry about that. Spoon 1-1/2 cups of the pudding over the pecans in crust.
3. Add half of the whipped topping to remaining pudding; stir until well blended. Spread over pudding layer in crust; top with remaining whipped topping.
4. Refrigerate at least 3 hours before serving. Sprinkle pie with ground nutmeg or cinnamon just before serving. Store in the fridge.
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