|
|
|
 |
|
|
Caramel Eggnog Pie
|
 |
|
10 soft caramel candies, unwrapped
1 tablespoon milk
1 (9-inch) graham cracker crust
1/2 cup chopped pecans, toasted*
1 cup cold eggnog
1 cup milk
1 (6-ounce) package instant vanilla pudding mix
1 (8-ounce) container nondairy whipped topping, thawed - divided use
|
Place caramels and 1 tablespoon of the milk in a microwaveable bowl. Microwave on MEDIUM (50%) 30 seconds or until caramels are completely melted when stirred. Pour into crust; sprinkle with pecans.
In a large bowl, beat together the eggnog, 1 cup milk and pudding mix with wire whisk for 2 minutes. Spoon about three fourths of the pudding over pecans in crust.
Stir half of the whipped topping into remaining pudding, blending well. Spread over pudding layer in crust; top with remaining whipped topping.
Refrigerate 3 to 4 hours before serving. Store leftover pie in refrigerator.
*To toast nuts, place in a shallow baking pan. Bake at 350°F (175°C) for 10 to 15 minutes or until nuts are lightly browned, stirring occasionally. Cool.
|
 |
Preparation Time: |
Serves: 10 |
| Recipe Origin: United States |
|
Submitted by: |
|
Jessica
Canada |
|
|
|
|
| This recipe has been viewed 3156 times. |
|
|
|
