O’Brien’s Restaurant's Easy Eggnog Pie
- 1 3.9 oz pkg instant vanilla pudding
- 1 ¼ c cold eggnog
- 1/3 c Cold milk
- ½ tsp nutmeg
- 1 cup Cool Whip thawed
- 1 graham cracker pie crust
- Beat pudding mix with eggnog, milk and nutmeg for 2 minutes.
- Gently fold cool whip into mixture until just combined.
- Spoon mixture into crust.
- Refrigerate for at least 3 hours.
- Top with fresh whipped cream and more nutmeg
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