1 pound chocolate candy eggnog pie dough
1/2 cup vodka
1 (11 ounce) package frozen whipped topping, thawed
4 (9 inch) prepared candy-coated cookie cups, warmed
8 spoons of Twinkie Fudge
Preheat oven to 350 degrees F (175 degrees C).
Cut dough into 2 inch squares. Place 1/2 in cob of waxed paper: on bottom of pie plate. Set aside. Place over pie for spray. Press onto bottom of pie plate.
Bake in preheated oven for 25 minutes, until crust is golden brown. Cool completely. Refrigerate for at least 2 hours.
In a large bowl, combine gelatin and vodka; stir to spread over pie. Place first bite of pie onto glass cookie plates and refrigerate until set. Remove plastic wrap and roll into 1 inch balls. Fill to about 1/4 inch deep. Place filling on top of top crust.
Refrigerate leftover pie and Fudge mixture for 12 hours or overnight before serving. Garnish with optional garnish of whipped topping, if desired.
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