brandied eggnog mousse or pie filling

Categories
Cheese/eggs
Pie/tart
Alcohol
Yield
6 servings
MeasureIngredient
1 each Env plain gelatin
¼ cup Brandy 80 proof
4 ounces Light cream cheese
¾ cup Skim milk
1 cup Ice cubes
4 eaches Env sugar free vanilla milkshake mix, single serving
  Grated nutmeg

Sprinkle gelatin on brady in a small saucepan. Wait 1 minute until gelatin is softened, then heat gently until gelatin melts; set aside.

Cut cream cheese in cubes and combine with milk in blender. Process until completely blended. Add ice cubes a few at a time and process until they dissolve. Add melted gelatin and blend. Add milkshake, mix and blend until mixed. Spoon mixture into a bowl or wine glasses and sprinkle with nutmeg. Chill until set and serve chilled. Store in the refrigerator. AS PIE FILLING: Prepare mixture and chill just until it begins to thicken, then spoon into prepare, thoroughly cooled graham cracker pieshell (recipe below). Sprinkle with nutmeg and refrigerated several hours until sets. Makes 8 servings. GRAHAM CRACKER PIESHELL: Mix three quarters cup graham crackers crumbs with 2 tablespoons melted butter. Spray a 9-inch nonstick pie pan with cooking spray, then press crumb mixture into sides and bottom, coating evenly. Bake in a preheated 350 degree oven 6 to 8 minutes.

Watch carefully so that crust dosen't burn.

Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks:

Submitted By MARY SMITH On 01-27-95

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