Taylor Smith
Ingredients
14 oz of Whipped Cream Cheese (2 containers worth)
1, 8 oz container of cool whip
1 and ½ cups of eggnog
1, 5 oz box of instant vanilla pudding mix
¼ tsp each of the following spices, Nutmeg, Cinnamon, Allspice, and Cloves
Hardware
Medium sized bowl or a large Tupperware with a lid
Measuring cups and spoons
An electric mixer
A wooden spoon or rubber spatula
Directions
- Place the cream cheese and eggnog into the bowl and use the electric mixer to beat the ingredients together until they are well combined.
- Once the ingredients are well mixed together, add the box of vanilla pudding mix and use the electric mixer until the powder is fully incorporated.
- Take the container of cool whip and use the wooden spoon or spatula to fold it into the cream cheese mixture.
- Add in the spices and fold until they are well incorporated throughout the dip.
- Place the dip into a sealed container and refrigerate for 4-24 hours before serving.
- Serve the Eggnog dip with cookies such as vanilla wafers and fruits such as strawberries and enjoy.
