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The creaminess and spiciness of eggnog is captured in this easy no-bake cream cheese pie. Photo credit: Katie Goodman from Good Life Eats.
1 package (3 ounces) ladyfingers, split
2 tablespoons orange juice
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
1 teaspoon McCormick® Rum Flavor
1/2 teaspoon McCormick® Nutmeg, Ground
1 tub (8 ounces) frozen whipped topping, thawed
1/4 cup toasted sliced almonds
Line 9-inch pie plate with ladyfingers, cutting to fit as necessary. Brush ladyfingers with orange juice. Set aside.
Beat cream cheese, sugar, extract and nutmeg in large bowl with electric mixer on medium speed until well blended and smooth. Gently stir in whipped topping. Spoon evenly into pie plate.
Refrigerate 3 hours or until set. Garnish with sliced almonds. Serve with assorted fresh fruit, if desired. Store leftover pie in refrigerator.
(Amount per serving)