Eggnog Cream Cheese Pie
Eggnog Cream Cheese Pie
Directions
- Line 9-inch pie plate with ladyfingers, cutting to fit as necessary.
- Brush ladyfingers with orange juice. Set aside.
- Beat cream cheese, sugar, rum flavor and nutmeg in large bowl with electric mixer on medium speed until well blended and smooth. Gently stir in whipped topping.
- Spoon evenly into pie plate. Refrigerate 3 hours or until set.
- Garnish with sliced almonds. Serve with assorted fresh fruit, if desired. Store leftover pie in refrigerator.
Ingredients
- 1/4 cup almonds, sliced, toasted
- 1 package ladyfingers, split (3oz)
- 1 tsp McCormick Culinary® Imitation Rum Extract
- 1/2 tsp McCormick Culinary® Nutmeg, Ground
- 16 oz Nature's Best Dairy® Cream Cheese, softened
- 2-3 tbsp orange juice
- 1/2 cup sugar