Serves: 8
Total Calories: 343
1. Chill small mixing bowl and beaters of electric mixer.
2. In medium saucepan stir together pudding mix, sugar and gelatin. Stir in eggnog. Cook and stir over medium heat until boiling. Remove from heat. Stir in rum or rum flavor. Cover surface with plastic wrap. Refrigerate about 1 hour or until almost set.
3. In chilled bowl beat whipping cream on medium speed of electric mixer until soft peaks form. Fold whipped cream into the pudding mixture. Spoon into crust. Refrigerate about 4 hours or until set.
4. Sprinkle with nutmeg. Store in refrigerator.
This Eggnog Bavarian Cream Pie recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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