Triple Layer Eggnog Pie Recipes

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TRIPLE-LAYER EGGNOG PIE



Triple-Layer Eggnog Pie image

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.

Provided by My Food and Family

Categories     Home

Time 3h15m

Yield 10 servings

Number Of Ingredients 7

10 KRAFT Caramels
1 cup cold milk, divided
1 ready-to-use graham cracker crumb crust (6 oz.)
1/2 cup chopped pecans, toasted
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1 cup cold eggnog
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

Steps:

  • Microwave caramels and 1 Tbsp. milk in microwaveable bowl on MEDIUM (50%) 30 sec. or until caramels are completely melted when stirred. Pour into crust; sprinkle with nuts.
  • Beat pudding mixes, eggnog and remaining milk with whisk 2 min.; spoon 1-1/2 cups over nuts. Stir half the COOL WHIP into remaining pudding; spread over pudding layer in crust. Top with remaining COOL WHIP.
  • Refrigerate 3 hours.

Nutrition Facts : Calories 320, Fat 15 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 15 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 0.8892 g, Sugar 0 g, Protein 4 g

TRIPLE LAYER EGGNOG PIE



Triple Layer Eggnog Pie image

Who doesn't enjoy eggnog around the holiday season? Here is your chance to try a wonderful pie...it's simple and reminds you of that classic holiday drink. I found it in a JELL-O, KRAFT, Bakers Chocolate Holiday Magazine.

Provided by BM171676

Categories     Dessert

Time 3h15m

Yield 10 serving(s)

Number Of Ingredients 8

10 caramels
1 cup cold milk, divided
1 (6 ounce) graham cracker pie crust
1/2 cup chopped pecans, toasted
1 cup cold eggnog
2 (3 1/2 ounce) boxes vanilla instant pudding mix
1 (8 ounce) container whipped topping, thawed and divided
1/8 teaspoon cinnamon or 1/8 teaspoon ground nutmeg

Steps:

  • Place caramels and 1 Tablespoon of the milk in a microwavable bowl and heat on Medium (50%) for 30 seconds or until caramels are completely melted when stirred. Pour into crust; sprinkle with pecans.
  • Pour remaining milk and eggnog into large bowl. Add dry pudding mixes and beat with wire whisk for about 2 minutes or until well blended. The mixture will be thick -- don't worry about that. Spoon 1-1/2 cups of the pudding over the pecans in crust.
  • Add half of the whipped topping to remaining pudding; stir until well blended. Spread over pudding layer in crust; top with remaining whipped topping.
  • Refrigerate at least 3 hours before serving. Sprinkle pie with ground nutmeg or cinnamon just before serving. Store in the fridge.

Nutrition Facts : Calories 343.5, Fat 17.2, SaturatedFat 6.5, Cholesterol 37.4, Sodium 455.1, Carbohydrate 45, Fiber 0.8, Sugar 35.2, Protein 4.2

TRIPLE-LAYER EGGNOG PIE



Triple-Layer Eggnog Pie image

Easy to make but hard to resist, this pie's got a layer of nutty caramel, one of eggnog and pudding, and a whipped topping on a graham cracker crust.

Provided by Kraft

Categories     Kraft Desserts

Time 3h15m

Yield 10

Number Of Ingredients 8

10 piece (blank)s KRAFT Caramels
1 cup cold milk
1 (6 ounce) HONEY MAID Graham Pie Crust
1 (6 ounce) ready-to-use graham cracker crumb crust
½ cup PLANTERS Chopped Pecans, toasted
2 (3.4 ounce) packages JELL-O Vanilla Flavor Instant Pudding
1 cup cold eggnog
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided

Steps:

  • 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 pudding mixes, eggnog and remaining milk with whisk 2 min.; spoon 1-1/2 cups over nuts. Stir half the COOL WHIP into remaining pudding; spread over pudding layer in crust. Top with remaining COOL WHIP.
  • Refrigerate 3 hours.

Nutrition Facts : Calories 421.6 calories, Carbohydrate 57.1 g, Cholesterol 17.4 mg, Fat 19.4 g, Fiber 1 g, Protein 4.1 g, SaturatedFat 7.4 g, Sodium 518.9 mg, Sugar 176.3 g

EGGNOG CREAM PIES



Eggnog Cream Pies image

"I created this recipe for my bother, who just happens to love eggnog," shares Anna Long of Modesto, California. "He was delighted, to say the least, when he tasted this sweet treat."

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 2 pies (8 servings each).

Number Of Ingredients 9

2 unbaked pastry shells (9 inches)
4 ounces cream cheese, softened
1/2 cup confectioners' sugar
1 teaspoon ground allspice
1 teaspoon ground nutmeg
2 cartons (one 8 ounces, one 12 ounces) frozen whipped topping, thawed, divided
3-3/4 cups cold eggnog
3 packages (3.4 ounces each) instant cheesecake or vanilla pudding mix
Additional ground nutmeg

Steps:

  • 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., 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. , 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.

Nutrition Facts : Calories 475 calories, Fat 24g fat (18g saturated fat), Cholesterol 47mg cholesterol, Sodium 408mg sodium, Carbohydrate 51g carbohydrate (38g sugars, Fiber 0 fiber), Protein 4g protein.

TRIPLE EGGNOG CAKE



Triple Eggnog Cake image

Holiday cake.

Provided by BARBCORNIA

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Layer Cake

Time 1h50m

Yield 15

Number Of Ingredients 15

1 (15.25 ounce) package yellow cake mix
1 ½ cups eggnog, or more to taste
2 eggs
¼ cup melted butter
½ teaspoon ground nutmeg
½ teaspoon rum-flavored extract
2 cups eggnog
1 (3.5 ounce) package instant vanilla pudding mix
½ teaspoon rum-flavored extract
2 tablespoons cold water
1 tablespoon unflavored gelatin
2 cups heavy whipping cream
1 ¼ cups white sugar
½ teaspoon rum-flavored extract
1 pinch salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease 2 round cake pans.
  • Mix cake mix, 1 1/2 cups eggnog, eggs, butter, nutmeg, and 1/2 teaspoon rum-flavored extract together in a bowl using an electric mixer until batter is smooth, about 4 minutes. Pour batter into the prepared pans.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes. Remove cakes from pans and cool on a wire rack.
  • Mix 2 cups eggnog, vanilla pudding mix, and 1/2 teaspoon rum-flavored extract together in a bowl until smooth; refrigerate until pudding thickens, at least 30 minutes.
  • Mix cold water and gelatin together in a bowl until gelatin is dissolved. Beat cream in a separate bowl using an electric mixer until soft peaks form; add gelatin mixture, white sugar, 1/2 teaspoon rum-flavored extract, and salt and beat until stiff peaks form. Refrigerate topping until chilled, at least 30 minutes.
  • Place 1 cake on a serving plate and spread 1/2 of the filling on top. Place the second cake over the filling and top with remaining filling. Cover entire cake with whipped cream topping. Store cake in refrigerator.

Nutrition Facts : Calories 440.6 calories, Carbohydrate 54.2 g, Cholesterol 112 mg, Fat 23.3 g, Fiber 0.3 g, Protein 5.1 g, SaturatedFat 12.6 g, Sodium 369 mg, Sugar 39.1 g

CHOCOLATE EGGNOG PIE



Chocolate Eggnog Pie image

Reduced-fat eggnog makes for a creamy pie that's spiced just right-and a light treat to top off a holiday meal. Guests will have a hard time eating just one slice! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 8 servings.

Number Of Ingredients 16

1/2 cup all-purpose flour
1/3 cup ground walnuts
3 tablespoons brown sugar
1 tablespoon baking cocoa
1/4 cup reduced-fat butter, melted
FILLING:
1/2 cup sugar
2 tablespoons cornstarch
2 cups reduced-fat eggnog
2-1/2 teaspoons unflavored gelatin
1/2 cup cold water, divided
2 tablespoons baking cocoa
3/4 teaspoon rum extract
2 cups reduced-fat whipped topping
Additional reduced-fat whipped topping, optional
Ground nutmeg, optional

Steps:

  • Preheat oven to 375°. In a small bowl, mix flour, walnuts, brown sugar and cocoa; stir in butter. Lightly coat hands with cooking spray; press mixture into an ungreased 9-in. pie plate. Bake 8-10 minutes or until set. Cool completely on a wire rack., For filling, in a small heavy saucepan, mix sugar and cornstarch. Whisk in eggnog. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a microwave-safe bowl, sprinkle gelatin over 1/4 cup cold water; let stand 1 minute. Microwave on high for 20 seconds. Stir and let stand 1 minute or until gelatin is completely dissolved. Stir into eggnog mixture., Divide mixture in half. In a small bowl, whisk cocoa and remaining water until blended; stir into half of the eggnog mixture. Stir rum extract into the remaining half. Refrigerate both mixtures, covered, until partially set., Fold 2 cups whipped topping into rum-flavored portion; spoon into crust. Gently spread chocolate portion over top. Refrigerate, covered, at least 2 hours before serving. If desired, top with additional whipped topping and sprinkle with nutmeg.

Nutrition Facts : Calories 259 calories, Fat 10g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 90mg sodium, Carbohydrate 39g carbohydrate (24g sugars, Fiber 1g fiber), Protein 5g protein.

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