This one is from Keri C, one of my bbq cooking bubbies. Made it yesterday, and it was gone quickly! The employees and the customers both raved over it. You may want to add it to your holiday menu/cookbook.
It's yummy and oh so easy!
Triple Layer Eggnog Pie
10 KRAFT Caramels
1 cup cold milk, divided
1 ready-made Graham Pie Crust (6 oz.)
1/2 cup chopped pecans, toasted
1 cup cold eggnog
2 pkg. (4-serving size each) Vanilla Flavor Instant Pudding & Pie Filling
1 tub (8 oz.) COOL WHIP, thawed, divided
Place caramels and 1 Tbsp. of the milk in microwavable bowl. Microwave on MEDIUM (50%) 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. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.) Spoon 1-1/2 cups of the pudding over 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. Store leftover pie in refrigerator. How to toast nuts:
Spread nuts in single layer on baking sheet. Bake at 350F for 5 to 7 minutes or until lightly toasted.
It's yummy and oh so easy!
Triple Layer Eggnog Pie
10 KRAFT Caramels
1 cup cold milk, divided
1 ready-made Graham Pie Crust (6 oz.)
1/2 cup chopped pecans, toasted
1 cup cold eggnog
2 pkg. (4-serving size each) Vanilla Flavor Instant Pudding & Pie Filling
1 tub (8 oz.) COOL WHIP, thawed, divided
Place caramels and 1 Tbsp. of the milk in microwavable bowl. Microwave on MEDIUM (50%) 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. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.) Spoon 1-1/2 cups of the pudding over 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. Store leftover pie in refrigerator. How to toast nuts:
Spread nuts in single layer on baking sheet. Bake at 350F for 5 to 7 minutes or until lightly toasted.