Triple-Layer Eggnog Pie

By carol gorman

Easy to make but hard to resist, this pie's got a layer of nutty caramel, one of eggnog and pudding, and one of whipped topping on a graham crumb crust.

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Ingredients

• 10 Kraft Caramels
• 1 cup cold milk, divided
• 1 ready-to-use graham cracker crumb crust (170 g)
• 1/2 cup chopped pecans, toasted
• 2 pkg. ( 4-serving size each) Jell-O Vanilla Instant Pudding
• 1 cup cold eggnog
• 3 cups thawed Cool Whip Whipped Topping, divided

Preparation

Step 1

Microwave caramels and 1 Tbsp. milk in microwaveable bowl on MEDIUM 30 sec. or until caramels are completely melted when stirred. Pour into crust; sprinkle with nuts.

Beat pudding mixes, eggnog and remaining milk with whisk 2 min.; spoon 1-1/2 cups over nuts. Stir half the Cool Whip into remaining pudding; spread over pudding layer in crust. Top with remaining Cool Whip.

Refrigerate 3 hours.