Layered Eggnog Pie-no bake

Name: Layered Eggnog Pie-no bake
Prep time: 15 min
Total time: 15 min
Yield: 8 or 9- inch pie
Ingredients: 10 caramels ( werther's or kraft) unwrapped; 1 c cold milk, divided; 1 graham cracker pie crust; 1/2 c chopped pecans; 2 pkg 3.4 oz. size each,vanilla instant pudding (i used french vanilla); 1 c rich dairy eggnog,cold; 8 oz thawed whipped topping, (i used cool whip)

By Pat Duran
@kitchenChatter

This is such an easy pie to make --If you like eggnog you will love the easy application in making this pie that has an added bonus to the crust..that can be used for other pies too!

Rating:

★★★★★ 3 votes5

Comments:

11 Comments

Serves:

8 or 9- inch pie

Prep:

15 Min

Ingredients

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10

caramels ( werther's or kraft) unwrapped
1 c

cold milk, divided
1

graham cracker pie crust
1/2 c

chopped pecans
2 pkg

3.4 oz. size each,vanilla instant pudding (i used french vanilla)
1 c

rich dairy eggnog,cold
8 oz

thawed whipped topping, (i used cool whip)

How to Make Layered Eggnog Pie-no bake

Step-by-Step

Microwave caramels and 1 Tablespoon of the milk in a microwave safe bowl for 30 sec or until caramels are completely melted when stirred. Pour into the bottom of the pie crust; sprinkle with the chopped nuts. Set aside.
Beat pudding mixes, eggnog and remaining milk with a whisk for 2 minutes; spoon 1 1/2 cups over nuts. Stir half the Whipped topping into the remaining pudding; spread over pudding layer in crust. Top with remaining whipped topping. Chill for at least 3 hours.
Note:
To toast nuts- which will bring out the real flavor of the nuts.
Heat oven to 350^. Spread nuts in a single layer in a shallow pan. Bake for 5 to 7 minutes or until lightly toasted, stirring occasionally. Cool.

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