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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 8 |
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This is a recipe that I've used for years. I came up with it after a request from my hubby. It's one of his favorite. You can use dairy eggnog or homemade (I've used both with great success. But canned eggnog doesn't taste good in this recipe. Read more . I don't know why. Ingredients:
1 1/2 c cold eggnog (separated) |
1 pkg. (8 oz) vanilla instant pudding and pie filling |
2 t rum or 1/2 t rum extract (separated) |
1/4 t nutmeg - more for sprinkling |
8 ozs cool whip |
8 oz pkg cream cheese, softened |
1 prepared and cooled graham cracker crust |
Directions:
1. Pour cold eggnog into a bowl. Add pie filling mix, 1 T rum or 1/4 t rum extract and nutmeg. Mix at low speed for about 1 minute or until blended well. Let stand for 5 minutes. Fold in 2 cups of the Cool Whip.
2. In a small bowl, beat cream cheese until smooth. Add the other 1 T rum or the other 1/4 t rum extract and 1/2 cup of the eggnog-Cool Whip mix. Beat well on medium speed until well blended.
3. Put the cream cheese mixture at the bottom of the graham cracker crust. Top with the eggnog-Cool Whip mixture. Chill until firm, about 2 hours. Top with the remaining Cool Whip and sprinkle with additional nutmeg.
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