Ingredients3 h 15 m servings 422 cals
- Microwave caramels and 1 Tbsp. of the milk in microwaveable bowl on MEDIUM (50%) 30 sec. or until caramels are completely melted when stirred. Pour into crust; sprinkle with pecans.
- 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.
- Sweets can fit into a balanced diet but remember to keep tabs on portions.
- How to Toast Nuts
- Spread pecans in single layer on baking sheet. Bake at 350 degrees F for 5 to 7 min. or until lightly toasted.
Per Serving: 422 calories; 19.4 g fat; 57.1 g carbohydrates; 4.1 g protein; 17 mg cholesterol; 519 mg sodium. Full nutrition
ReviewsRead all reviews 4
My kids enjoyed the pie because they love egg nog. I wasn't as impressed with it; felt as though I was eating a big slice of cool whip.
Great recipe, easy to make! I didn't have eggnog, so I made it simply with the vanilla pudding layer on the bottom, a cream cheese/whipped topping layer in the middle and another layer of just p...