Sweet Endings

Here's the last of the "Book Worthy" recipes from our holiday feasting. I think there are two holiday drinks that are an acquired taste- eggnog and wassail. I happen to love both! Here's an eggnog-flavored pie that is perfect for Christmas Day:

(Sadly, this is not my photo.)

Eggnog Cream Pies- makes 2

• 2 unbaked pastry shells (9 inches)
• 4 ounces cream cheese, softened
• 1/2 cup confectioners' sugar
• 1 teaspoon ground allspice
• 1 teaspoon ground nutmeg
• 2 cartons (one 8 ounces, one 12 ounces) frozen whipped topping, thawed, divided
• 3-3/4 cups cold eggnog
• 3 packages (3.4 ounces each) instant cheesecake or vanilla pudding mix
• Additional ground nutmeg

Directions

• Line unpricked pastry shells with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on wire racks.
• In a small bowl, beat the cream cheese, confectioners' sugar, allspice and nutmeg until smooth. Fold in the 8-oz. carton of whipped topping. Spoon into crusts.
• In a large bowl, whisk eggnog and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Spread over cream cheese layer. Top with remaining whipped topping; sprinkle with additional nutmeg. Cover and refrigerate for 8 hours or overnight. Yield: 2 pies (8 servings each).