Tuesday, February 28, 2012
Triple Layer Eggnog Pie
1 cup cold milk, divided
1 graham pie crust
1/2 cup chopped pecans
1 cup cold eggnog
2 small packages, vanilla flavor instant pudding and pie filling
1 8 oz tub whipped topping, thawed, divided
Place caramels and 1 tablespoon of the milk in microwaveable bowl. Microwave on medium 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 remining pudding; stir until well blended. Spread over pudding layer in crust; top with remaining whipped topping. Refrigerate at least 3 hours before serving. Store leftovers in refrigerator.