Triple-Layer Eggnog Pie

Bring a Triple-Layer Eggnog Pie to your next special occasion. This eggnog pie is composed of layers of caramel, eggnog, pudding and whipped topping.

Yield: 10 servings, one slice each

Ingredients

• 10 Kraft Caramels
• 1 cup cold milk, divided
• 1 (6 ounce) Honey Maid Graham Pie Crust
• 1/2 cup Planters Chopped Pecans, toasted*
• 1 cup cold eggnog
• 2 (4 serving size) boxes Jell-O Vanilla Flavor Instant Pudding & Pie Filling
• 1 (8 ounce) tub Cool Whip Whipped Topping, thawed, divided

Instructions

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

Notes

* How to Toast Nuts: Spread pecans in single layer on baking sheet. Bake at 350 degrees F for 5 to 7 minutes or until lightly toasted.

Nutrition

Per serving: Calories 340 Total fat 16g Saturated fat 7g Cholesterol 15mg Sodium 420mg Carbohydrate 47g Dietary fiber 1g Sugars 26g Protein 3g

Vitamin A 4% DV Vitamin C 0% DV Calcium 8% DV Iron 4% DV

Attribution

Recipe and photo used with permission from: Kraft Heinz Company