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Ice Cream Pudding Pie


  • 2 Ready-made graham cracker crusts
  • 1 box instant vanilla pudding
  • 1 box instant butterscotch pudding
  • 1-1/2 c. milk
  • 1 qt. Vanilla ice cream, softened
  • 9 oz. container Cool Whip


  1. In large bowl mix together pudding mixes, milk, ice cream, and cool whip.
  2. Pour into crusts and refrigerate.


  • Makes 2 pies.
  • Tart shells may also be used.
  • Other pudding flavors may be substituted for butterscotch and vanilla puddings.




Eggnog Pie


  • 1/2 cup of cold water
  • 2 tbsp of unflavored gelatin
  • 1 quart of eggnog
  • 1 pre made and baked pie shell


  1. Mix the gelatin and cold water in a saucepan.
  2. Add 1 cup of eggnog and heat the mixture, stirring until the gelatin is dissolved.
  3. Add the remaining eggnog and blend it well.
  4. Chill and allow the mixture to set.
  5. Beat the eggnog mixture with an electric mixer for 5 minutes before pouring into the pie.
  6. Refrigerate the pie overnight and serve with whip cream.

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