Eggnog Cream Pie

1. 1

   Line unpricked pastry shells with double thickness of heavy duty foil.

2. 2

   Bake at 450 degrees for 8 minutes.

3. 3

   Remove foil, bake 5 minutes longer.

4. 4

   Cool,.

5. 5

   In a small bowl, beat the cream cheese, confectioner's sugar, allspice and nutmeg until smooth.

6. 6

   Fold in the 8 oz whipped topping.

7. 7

   Spoon into crusts.

8. 8

   In a large bowl, whish eggnog and pudding mixes for 2 minutes.

9. 9

   Let stand for 2 minutes or until soft set.

10. 10

    Spread over cream cheese layer.

11. 11

    Top with with remaining whipped topping.

12. 12

    Sprinkle with additional nutmeg.

13. 13

    Cover and refrigerate for 8 hours or overnight.

No additional tips available.