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.

Triple-Layer Eggnog Pie


  • 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

* 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.


  1. Microwave caramels and 1 tablespoon of the milk in microwaveable bowl on MEDIUM (50%) 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 wire whisk 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.

Yield: 10 servings, one slice each

Nutritional Information: Calories 340 Total fat 16 g Saturated fat 7 g Cholesterol 15 mg Sodium 420 mg Carbohydrate 47 g Dietary fiber 1 g Sugars 26 g Protein 3 g Vitamin A 4 %DV Vitamin C 0 %DV Calcium 8 %DV Iron 4 %DV

Recipe and photo used with permission from: Kraft Heinz Company

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