Ingredients
Scale
- 1 cup cold eggnog.
- 1/2 teaspoon ground nutmeg, plus more for garnish.
- 1 (3.4-oz.) box instant vanilla pudding mix.
- 4 oz cream cheese, cubed and room temperature.
- 1/3 cup powdered sugar.
- 2 tablespoons bourbon, spiced rum, or brandy (optional).
- 2 cups cold heavy cream.
- 1 (9-in.) graham cracker crust.
Instructions
- Whisk eggnog, nutmeg, and pudding mix until soft-set, about 2 minutes.
- Beat cream cheese, powdered sugar, and optional bourbon until smooth. Add heavy cream and beat to stiff peaks.
- Fold 2 cups of whipped cream mixture into eggnog pudding in two additions until fluffy.
- Pour into crust, cover, and refrigerate 12 hours. Reserve remaining whipped cream for topping.
- Top with reserved whipped cream and dust with nutmeg.
Notes
Keeps in refrigerator up to 2 days.
Can be frozen up to 3 months.
Alcohol is optional.
Nutrition
- Calories: ~
- Fat: ~
- Carbohydrates: ~
- Protein: ~