Best Holiday Eggnog Pudding Recipes

Holiday Eggnog Pudding image

Provided by Taste of Home

Categories Desserts

Time 20m

Yield 8 servings.

Number Of Ingredients 10

12 Pirouette cookies or cookies of your choice
1/2 cup graham cracker crumbs (about 8 squares)
3 tablespoons butter, melted
2 packages (8 ounces each) cream cheese, softened
2 cups cold eggnog, divided
1-1/2 cups cold milk
2 packages (3.4 ounces each) instant vanilla pudding mix
2 to 3 teaspoons rum extract
1/8 teaspoon ground nutmeg
Whipped topping

Steps:

Crush four cookies; set remaining cookies aside for garnish. In a small bowl, combine the crushed cookies, graham cracker crumbs and butter. Divide among eight serving dishes., In a large bowl, beat cream cheese until smooth. Gradually beat in 1 cup eggnog. Add the milk, pudding mix, extract, nutmeg and remaining eggnog. Beat on low speed for 2 minutes or until thickened. , Spoon about 3/4 cup into each dish. Cover and refrigerate for 8 hours or overnight. Garnish with whipped topping and reserved cookies.

Nutrition Facts :

Holiday Eggnog Rice Pudding image

Provided by JackieOhNo

Categories Dessert

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 1/4 cups commercially prepared eggnog
5 teaspoons cornstarch
2 cups cooked long-grain rice
1/2 cup finely chopped red and green glazed cherries
1 teaspoon vanilla extract
1/4 teaspoon salt
nutmeg (optional)

Steps:

Place 2 cups eggnog in a heavy saucepan. Combine cornstarch and remaining eggnog until smooth; add to pan. Bring to a boil, stirring constantly; boil 1-2 minutes. Remove from heat; stir in rice, cherries, vanilla, and salt. Spoon in individual serving dishes. Chill 2-3 hours, if desired, sprinkle with nutmeg and serve.

Holiday Eggnog Rice Pudding image

Provided by @MakeItYours

Number Of Ingredients 9

4 cup prepared eggnog, divided
4 Tbsp cornstarch
1 tsp pumpkin pie spice or ground cinnamon
1/16 tsp nutmeg
3 cup cooked and cooled rice, [i.e. basmati, long grain, arborio, jasmine, your preference]
3/4 cup dried cranberries
1 Tbsp orange zest, plus add'l for garnishing
1 tsp pure vanilla or rum extract
1/4 tsp salt

Steps:

On the stovetop in a heavy bottomed saucepan, bring 3½ cups of prepared eggnog to a boil. Add the pumpkin pie spice/ground cinnamon and nutmeg.
Dissolve the cornstarch in the remaining ½ cup of prepared eggnog. Whisk until no lumps remain.
Once the eggnog comes to a boil on the stovetop, drizzle the dissolved cornstarch-eggnog mixture into the bubbling eggnog whisking constantly until thickened. This should happen quickly. Immediately lower the heat to prevent boiling over.
Remove the saucepan from the heat and add the remaining ingredients. Mix well.
Divide into serving dishes.
Garnish with additional orange zest, if desired.
Chill for 2-3 hours.