Spiked Eggnog Cream Pie Parfaits

  • Author: Julianne Bayer


These Eggnog Cream Pies are the best way to enjoy the holiday beverage as a dessert. A buttery graham cracker crust filled with a heavenly Eggnog Mousse and topped with fresh whipped cream


  • 1 pk Instant vanilla pudding mix (3.4 oz)
  • 1 1/2 C Eggnog
  • 1/4 C Rum (optional)
  • 1 tsp Cinnamon
  • 1/2 tsp Nutmeg
  • 2 C Heavy whipping cream
  • 1/2 C Powdered sugar
  • 1 1/22 C Graham cracker crumbs
  • 6 tbsp Unsalted butter


  1. Combine instant vanilla pudding mix with eggnog, rum, cinnamon and nutmeg. Whisk until powder dissolves. Refrigerate until pudding is firm.
  2. Put bowl and whisk in the freezer for 15 minutes until completely cold. Whip heavy cream on medium high speed for several minutes until bubbly.
  3. Add powdered sugar and beat on medium high until stiff peaks form. Refrigerate whipped cream until you are ready to use.
  4. Take 2 cup of the whipped cream and fold into pudding until mixed. Do not mix vigorously as it will deflate the whipped cream. Put mousse in a Ziploc bag and refrigerate until you are ready to use. Save remaining Whipped Cream to top the parfaits with.
  5. Use a food processor to grind graham crackers into a fine crumb. Put graham crackers crumbs in a microwave safe bowl. Melt butter together with graham crackers. Stir to coat the crumbs.
  6. To assemble these jars, place 1-2 tablespoons of graham crackers in the bottom of the jar. Cut a small hole in the corner of the Ziploc bag and fill the jars with eggnog mousse. Top mousse with a dollop of the leftover whipped cream and sprinkle with nutmeg.
  7. Jars must stay refrigerated until ready to serve.


Rum can be omitted, just replace with additional eggnog

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