• 16servings
  • 35minutes

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsB2, B3, B9, B12
MineralsChromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 unbaked pastry shells (9 inches)

  2. 4 ounces cream cheese, softened

  3. 1/2 cup confectioners' sugar

  4. 1 teaspoon ground allspice

  5. 1 teaspoon ground nutmeg

  6. 2 cartons (one 8 ounces, one 12 ounces) frozen whipped topping, thawed, divided

  7. 3-3/4 cups cold eggnog

  8. 3 packages (3.4 ounces each ) instant cheesecake or vanilla pudding mix

  9. Additional ground nutmeg

Instructions Jump to Ingredients ↑

  1. Eggnog Cream Pies Recipe photo by Taste of Home 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.

  2. 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.

  3. 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).


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