INGREDIENTS

  • 2unbaked pastry shells
  • 4 ounces cream cheese , softened
  • 1/2 cup powdered sugar
  • 1 teaspoon ground allspice
  • 1 teaspoon ground nutmeg
  • 12 ounces frozen whipped topping, thawed
  • 1 cup frozen whipped topping, thawed
  • 3 3/4 cups cold eggnog
  • 3 (3 1/2ounce)boxes cheesecake flavor instant pudding and pie filling mix or vanilla pudding mix
  • additional ground nutmeg

DIRECTIONS

  1. Line unpricked pastry shells with a double thickness of heavy-duty foil.
  2. Bake at 450 degrees for 8 minutes.
  3. Remove foil, bake 5 minutes longer.
  4. Cool on wire racks.
  5. In a small mixing bowl, beat the cream cheese, powdered sugar, allspice and nutmeg until smooth.
  6. Fold in 1 cup whipped topping.
  7. Spoon into crusts.
  8. In a large bowl, whisk eggnog and pudding mixes for 2 minutes.
  9. Let stand for 2 minutes or until soft-set.
  10. Spread over cream cheese layer.
  11. Top with remaining whipped topping; sprinkle with additional nutmeg.
  12. Cover and refrigerate for 8 hours or overnight.