Ingredients Jump to Instructions ↓

  1. 10 soft caramel candies, unwrapped

  2. 1 tablespoon milk

  3. 1 (9-inch) graham cracker crust

  4. 1/2 cup chopped pecans, toasted*

  5. 1 cup cold eggnog

  6. 1 cup milk

  7. 1 (6-ounce) package instant vanilla pudding mix

  8. 1 (8-ounce) container nondairy whipped topping, thawed - divided use

Instructions Jump to Ingredients ↑

  1. Place caramels and 1 tablespoon of the milk in a microwaveable bowl. Microwave on MEDIUM (50%) 30 seconds or until caramels are completely melted when stirred. Pour into crust; sprinkle with pecans. In a large bowl, beat together the eggnog, 1 cup milk and pudding mix with wire whisk for 2 minutes. Spoon about three fourths of the pudding over pecans in crust. Stir half of the whipped topping into remaining pudding, blending well. Spread over pudding layer in crust; top with remaining whipped topping. Refrigerate 3 to 4 hours before serving. Store leftover pie in refrigerator.


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