Description
Delicious gluten free crescent rolls filled with a creamy eggnog pudding and topped with Cool Whip.
Ingredients
Scale
- 1 recipe gluten free crescent rolls (or 1 can (8 oz) Pillsbury™ Crescent Rolls)
- 1 cup eggnog
- 1 box 4-serving size vanilla instant pudding and pie filling mix
- 1 1/2 cups Cool Whip, divided (1 cup + 1/2 cup)
Instructions
- Preheat oven to 375°F and coat a 24-cup mini muffin pan with nonstick cooking spray.
- Prepare the dough for 1 recipe gluten free crescent rolls or open 1 can (8 oz) Pillsbury™ Crescent Rolls. Unroll the dough and press into a 12×9-inch rectangle, sealing the perforated edges if using the canned crescent rolls.
- Using a pizza cutter or sharp knife, cut into 6 rows by 4 rows to make 24 squares.
- Gently ease the squares into the mini muffin pan and press down slightly in the middle.
- Bake 12-16 minutes for the gluten free dough or 6-8 minutes for the canned crescent rolls, or until edges are golden brown. Cool completely in pans for about 10 minutes.
- If the crescent rolls puffed up and don’t have an opening in the cups, use the handle of a wooden spoon to press down the middle and create a well in each cup. Remove them from the pan.
- In a medium bowl, beat 1 cup eggnog and 1 box 4-serving size vanilla instant pudding and pie filling mix with a whisk until it begins to thicken. Divide the 1 1/2 cups Cool Whip, and gently fold 1 cup Cool Whip into the pudding mixture.
- Transfer the pudding mixture to a piping bag or a plastic storage bag and cut off the tip. Fill each cooled cup with about 1-2 tablespoons of the pudding mixture.
- Put the remaining 1/2 cup Cool Whip into a piping bag or a plastic sandwich bag and seal. Cut the tip from one corner and pipe onto the top of the mini pies.
- Store in the refrigerator.
Notes
- Ensure the baked crescent rolls are completely cool before filling them with pudding.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 150
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg