Heat egg nog.
Dissolve gelatin in water and add to egg nog. Remove from heat and add beaten eggs.
Cool.
Beat whipping cream until fluffy; add vanilla and fold into egg nog mixture.
Pour into pie shell and sprinkle with nutmeg.
Serve the next day.
Store in refrigerator.
Put 1/2 cup egg nog into saucepan; add unflavored gelatin. Bring to a boil and stir until gelatin dissolves.
Into bowl, pour 1 1/2 cups egg nog (cold) and rum.
Pour hot egg nog into cold egg nog; place in refrigerator to thicken.
When thickened, fold in heavy cream and pour into pie shell.
Place in refrigerator until needed.
Soften gelatin in cold water.
Warm the egg nog over direct low heat and stir in the softened gelatin.
Gently heat until gelatin is completely dissolved.
Chill until partially set, and then beat until smooth.
Beat sugar, salt and flavorings into whipped cream.
Gently fold whipped cream into egg nog and pour into prepared pie shell.
Chill 2 or more hours before serving. Garnish with grated nutmeg, toasted slivered almonds and more whipped cream, if desired.
Pour 2 cups egg nog into the top of a double boiler; add gelatine and stir over the double boiler until dissolved. Remove from heat. Stir in the remaining egg nog and chill until firm. Whip the cream. Fold whipped cream into egg nog mixture. Pour into pie shell and chill until firm.
In a medium saucepan combine pudding mix, 1/4 teaspoon nutmeg and egg nog.
Mix well.
Over medium heat, cook and stir until thick and bubbly.
Remove from heat.
Stir in rum.
Cool.
Fold in whipped cream.
Spoon into pie shell.
Chill 4 hours or more.
Combine pudding mix, egg nog, milk and nutmeg in saucepan. Cook and stir over medium heat to full boil.
Remove from heat; add rum and cool 5 minutes; stirring twice.
Pour into pie shell; cover with plastic wrap.
Chill 3 hours.
Garnish with Cool Whip and nutmeg.
Soften 2 envelopes of unflavored gelatin in 2 cups of egg nog in top of double boiler.
Add 1/4 cup sugar and place over boiling water.
Stir until the sugar and gelatin are thoroughly dissolved. Then add 2 more cups of egg nog, nutmeg and rum or rum flavoring. Chill until consistency of unbeaten egg white.
Whip until light and fluffy.
In medium saucepan, combine pudding mix, 1/4 teaspoon nutmeg and egg nog; mix well.
Over medium heat, cook and stir until thickened and bubbly; remove from heat.
Stir in rum.
Cool or chill thoroughly.
Beat until smooth.
Fold in whipped cream (ready made may be substituted).
Spoon into pie shell or crust. Garnish with additional nutmeg.
Chill 4 hours, or until set. Refrigerate leftovers.
Pour cold egg nog into a bowl.
Add pudding, rum and nutmeg. With electric mixer at low speed, beat until blended, about 1 minute.
Let stand 5 minutes.
Fold in 2 cups Cool Whip.
Spoon into pie crust.
Chill until firm, about 2 hours.
Garnish with remaining topping.
Sprinkle with additional nutmeg.
Mix pudding mix, nutmeg and egg nog; mix well. Add rum extract and whipped cream. Spoon into pie shell and garnish with nutmeg.
Chill 4 hours or until firm.
In medium saucepan combine pudding mix, 1/4 teaspoon nutmeg and egg nog. Mix well over medium heat.
Cook and stir until thickened and bubbly.
Remove from heat.
Stir in rum, if desired. Cool or chill thoroughly.
Beat until smooth.
Fold in whipped cream.
Spoon into prepared pastry shell. Garnish with additional nutmeg.
Chill 4 hours or until set.
Refrigerate leftovers.
Dissolve gelatin in egg nog.
Add sugar and nutmeg.
Heat in double boiler.
Refrigerate until slightly jelled.
Fold in whipped cream.
Pour into 9-inch graham cracker crust and decorate with shaved chocolate.
Put 1 cup of eggnog in small pan.
Sprinkle gelatin over it and let stand 5 minutes, then heat until gelatin dissolves.
In meantime, put rest of eggnog in blender.
When gelatin is dissolved, pour into bowl or pan and fold in 1/2 carton of Cool Whip.
Pour in pie shell or shells and use rest of Cool Whip to top just around the edge.
Drain fruit cocktail well; measure 1/2 cup of the syrup.
Stir gelatine into syrup, set over boiling water and stir until dissolved.
Remove from heat; stir in egg nog.
Add salt and flavorings.
Chill until mixture mounds when dropped from spoon. Whip the whipped cream.
Fold into gelatine mixture with 1 1/2 cups fruit cocktail.
Chill again.
Heap mixture into pie shell. Chill 2 to 4 hours.
Combine egg nog, sugar, corn syrup and salt in a 2 1/2-quart saucepan.
Cook until syrup reaches 235\u00b0 on candy thermometer or until it forms soft ball when dropped into cold water.
Stir frequently to prevent scorching.
Cool sugar mixture to lukewarm and add butter, beating constantly until candy begins to lose its gloss.
Stir in cherries and nuts and spread into buttered pie plate.
Do this quickly or candy will set in saucepan.
Cool and cut into squares.
Prepare pudding mix with eggnog according to package directions for pie filling.
Pour into cooled pie shell.
Chill until set.
Top with Cool Whip.
Grease bottom of loaf pan.
Beat eggs in large bowl.
Add sugar, egg nog, butter, rum and vanilla.
Blend well.
Add rest of ingredients and stir until moist.
Bake 45 to 50 minutes in 350\u00b0 oven.
Separate eggs.
Beat egg yolks with sugar and nutmeg.
Add ice cream, egg nog, cream and milk.
Stir and stir and stir and stir and stir.
Pour in booze.
Beat egg whites and mix together.
Keep refrigerated.
Makes plenty.
Whip the cream and whip egg whites; set aside.
Mix sugar and egg yolks; beat (electric mixer) until smooth.
Add milk and egg nog mix; stir well.
Fold in stiffly beaten egg whites.
Fold in whipped cream.
In large mixer bowl, combine egg nog, brown sugar, coffee and cinnamon; beat on low speed until sugar and coffee are dissolved. Stir in coffee, liqueur and bourbon (if desired); chill.
In small mixer bowl, beat cream with confectioners sugar and vanilla until stiff.
Pour egg nog into punch bowl; top with whipped cream and cinnamon.
Refrigerate leftovers.