My grandson loves eggnog. He wants us to make this pie. Thought you might be interested, too. It is from TOH and Philadelphia Cream Cheese.
- 4 ounces PHILADELPHIA® Cream Cheese, softened
- 1 tablespoon butter, softened
- 1/2 cup confectioners' sugar
- 1/4 cup eggnog
- 2 tablespoons sour cream
- 1 teaspoon pumpkin pie spice
- 1-1/2 cups whipped topping
- 1 graham cracker crust (9 inches)
- 1/8 teaspoon ground nutmeg
- In a small bowl, beat the cream cheese, butter and confectioners' sugar until smooth. Beat in the eggnog, sour cream and pie spice. Fold in whipped topping; spread into crust. Sprinkle with nutmeg.
- Cover and freeze for 4 hours or until firm. Remove from the freezer 15 minutes before slicing.
- Yield: 8 servings.
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