Holiday Eggnog Pudding Recipe

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Holiday Eggnog Pudding Recipe
Holiday Eggnog Pudding Recipe photo by Taste of Home
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Holiday Eggnog Pudding Recipe

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5 1
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Ring in the holidays with this creamy treat that pairs extra-thick pudding crunchy cookie crumbs. "The individual servings look so festive yet come together quite easily," writes Mesa, Arizona's Anita Beaty.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 12 Pirouette cookies or cookies of your choice
  • 1/2 cup graham cracker crumbs (about 8 squares)
  • 3 tablespoons butter, melted
  • 2 packages (8 ounces each) cream cheese, softened
  • 2 cups cold eggnog, divided
  • 1-1/2 cups cold milk
  • 2 packages (3.4 ounces each) instant vanilla pudding mix
  • 2 to 3 teaspoons rum extract
  • 1/8 teaspoon ground nutmeg
  • Whipped topping

Directions

Crush four cookies; set remaining cookies aside for garnish. In a small bowl, combine the crushed cookies, graham cracker crumbs and butter. Divide among eight serving dishes.
In a large bowl, beat cream cheese until smooth. Gradually beat in 1 cup eggnog. Add the milk, pudding mix, extract, nutmeg and remaining eggnog. Beat on low speed for 2 minutes or until thickened.
Spoon about 3/4 cup into each dish. Cover and refrigerate for 8 hours or overnight. Garnish with whipped topping and reserved cookies. Yield: 8 servings.
Editor's Note: This recipe was tested with commercially prepared eggnog.
Originally published as Eggnog Pudding in Quick Cooking November/December 2001, p57

  • 12 Pirouette cookies or cookies of your choice
  • 1/2 cup graham cracker crumbs (about 8 squares)
  • 3 tablespoons butter, melted
  • 2 packages (8 ounces each) cream cheese, softened
  • 2 cups cold eggnog, divided
  • 1-1/2 cups cold milk
  • 2 packages (3.4 ounces each) instant vanilla pudding mix
  • 2 to 3 teaspoons rum extract
  • 1/8 teaspoon ground nutmeg
  • Whipped topping
  1. Crush four cookies; set remaining cookies aside for garnish. In a small bowl, combine the crushed cookies, graham cracker crumbs and butter. Divide among eight serving dishes.
  2. In a large bowl, beat cream cheese until smooth. Gradually beat in 1 cup eggnog. Add the milk, pudding mix, extract, nutmeg and remaining eggnog. Beat on low speed for 2 minutes or until thickened.
  3. Spoon about 3/4 cup into each dish. Cover and refrigerate for 8 hours or overnight. Garnish with whipped topping and reserved cookies. Yield: 8 servings.
Editor's Note: This recipe was tested with commercially prepared eggnog.
Originally published as Eggnog Pudding in Quick Cooking November/December 2001, p57

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