Mini Eggnog Cream Pies

• Baking & Spices

  • 1 can Pillsbury crescent dough, refrigerated

• Beer, Wine & Liquor

  • 1 cup Eggnog

• Other

  • 1 box (4-serving size vanilla instant pudding and pie filling mix
  • 1 cup Plus 1/d cup frozen (thawed cool whip, divided

Found on cupcakesandkalechips.com

Description

Ingredients

• 1 can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet or 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
• 1 cup eggnog
• 1 box (4-serving size) vanilla instant pudding and pie filling mix
• 1 cup plus 1/d cup frozen (thawed) Cool Whip, divided
• 1 can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet or 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
• 1 cup eggnog
• 1 box (4-serving size) vanilla instant pudding and pie filling mix
• 1 cup plus 1/d cup frozen (thawed) Cool Whip, divided

Directions

• Heat oven to 375°F. I Unroll dough and press into 12x9-inch rectangle, sealing the perforated edges is using crescent rolls. Using a pizza cutter or sharp knife, cut into 6 rows by 4 rows to make 24 squares. Gently ease the squares into 24 ungreased mini muffin cups and press down slightly in the middle. Bake 6 to 8 minutes or until edges are golden brown. Cool completely in pans, about 10 minutes. Remove from pans. In a medium bowl, beat the eggnog and pudding mix with a whisk until it begins to thicken. Gently fold in 1 cup Cool Whip. Fill each cooled cup with about 1-2 tablespoons pudding mixture. Put ½ cup Cool Whip into a plastic sandwich bag and seal. Cut the tip from one corner and pipe onto the top of the mini pies. Store in refrigerator.
• Heat oven to 375°F. I
• Unroll dough and press into 12x9-inch rectangle, sealing the perforated edges is using crescent rolls.
• Using a pizza cutter or sharp knife, cut into 6 rows by 4 rows to make 24 squares.
• Gently ease the squares into 24 ungreased mini muffin cups and press down slightly in the middle.
• Bake 6 to 8 minutes or until edges are golden brown. Cool completely in pans, about 10 minutes. Remove from pans.
• In a medium bowl, beat the eggnog and pudding mix with a whisk until it begins to thicken. Gently fold in 1 cup Cool Whip.
• Fill each cooled cup with about 1-2 tablespoons pudding mixture.
• Put ½ cup Cool Whip into a plastic sandwich bag and seal. Cut the tip from one corner and pipe onto the top of the mini pies.
• Store in refrigerator.
• Heat oven to 375°F. I
• Unroll dough and press into 12×9-inch rectangle, sealing the perforated edges is using crescent rolls.
• Using a pizza cutter or sharp knife, cut into 6 rows by 4 rows to make 24 squares.
• Gently ease the squares into 24 ungreased mini muffin cups and press down slightly in the middle.
• Bake 6 to 8 minutes or until edges are golden brown. Cool completely in pans, about 10 minutes. Remove from pans.
• In a medium bowl, beat the eggnog and pudding mix with a whisk until it begins to thicken. Gently fold in 1 cup Cool Whip.
• Fill each cooled cup with about 1-2 tablespoons pudding mixture.
• Put ½ cup Cool Whip into a plastic sandwich bag and seal. Cut the tip from one corner and pipe onto the top of the mini pies.
• Store in refrigerator.