Triple-Layer Eggnog Pie recipe

Makes 10 servings, one slice each

10 KRAFT Caramels
1 cup cold milk, divided
1 HONEY MAID Graham Pie Crust (6 ounces)
1/2 cup PLANTERS Chopped Pecans, toasted
1 cup cold eggnog
2 packages (4-serving size each) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1 tub (8 ounces) COOL WHIP Whipped Topping, thawed, divided

MICROWAVE caramels and 1 tablespoon of the milk in microwaveable bowl on MEDIUM (50%) 30 seconds or until caramels are completely melted when stirred. Pour into crust; sprinkle with pecans.

BEAT remaining milk, the eggnog and dry pudding mixes wire whisk 2 minutes or until well blended. (Mixture will be thick.) Spoon 1 1/2 cups of the pudding over pecans in crust.

STIR half of the whipped topping into remaining pudding. Spread over pudding layer in crust; top with remaining whipped topping. Refrigerate at least 3 hours before serving. Store leftovers in refrigerator.

How to Toast Nuts:
Spread pecans in single layer on baking sheet. Bake at 350 F for 5 to 7 minutes or until lightly toasted.

Size-Wise:
Sweets can fit into a balanced diet but remember to keep tabs on portions.

Nutritional Information: Calories 340 Total fat 16 g Saturated fat 7 g Cholesterol 15 mg Sodium 420 mg Carbohydrate 47 g Dietary fiber 1 g Sugars 26 g Protein 3 g Vitamin A 4 %DV Vitamin C 0 %DV Calcium 8 %DV Iron 4 %DV

Recipe and photograph provided courtesy of Kraft Foods.