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Triple-Layer Eggnog Pie

By: Cool Whip®

"A caramel and toasted pecan lined crust topped with layers of creamy eggnog pudding makes this the perfect pie for eggnog lovers."

Rate/Review | Read Reviews (4)

Prep Time:
15 Min

Ready In:
3 Hrs 15 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 10 servings

Ingredients

10 KRAFT Caramels
1 cup cold milk
1 (6 ounce) HONEY MAID Graham Pie Crust
1/2 cup PLANTERS Chopped Pecans, toasted
1 cup cold eggnog
2 pkg. (4 serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided

Directions

Microwave caramels and 1 Tbsp. of the milk in microwaveable bowl on MEDIUM (50%) 30 sec. or until caramels are completely melted when stirred. Pour into crust; sprinkle with pecans.
Beat remaining milk, the eggnog and dry pudding mixes wire whisk 2 min. or until well blended. (Mixture will be thick.) Spoon 1-1/2 cups of the pudding over pecans in crust.
Stir half of the whipped topping into remaining pudding. Spread over pudding layer in crust; top with remaining whipped topping. Refrigerate at least 3 hours before serving. Store leftovers in refrigerator.

Footnotes

How to Toast Nuts
Spread pecans in single layer on baking sheet. Bake at 350 degrees F for 5 to 7 min. or until lightly toasted.
Size-Wise
Sweets can fit into a balanced diet but remember to keep tabs on portions.