# **EGGNOG PIE 🎄 Din't Miss This**


1 9-inch pie crust

1 (4-serving size) package vanilla instant pudding

1 ½ cups eggnog

½ teaspoon nutmeg

¼ teaspoon rum extract

2 cups Cool Whip, thawed

Optional toppings: whipped cream, nutmeg


Bake the pie crust according to package directions. Let cool.

Add vanilla pudding mix, eggnog, nutmeg and rum extract to a large mixing bowl. Beat with a mixer on a low speed for 2 minutes until thickened. Fold in Cool Whip.

Spread mixture into baked pie shell. Refrigerate for 4 hours or overnight.

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