Place dough on lightly floured surface; roll out to 11-inch round. Use to line 9-inch tart pan with removable bottom; trim edges. Prick bottom of crust all over with fork.
Bake 25 to 30 min. or until golden brown; cool completely.
Remove rim. Beat pudding mix and eggnog in medium bowl with whisk 2 min. Stir in 1 cup COOL WHIP; spoon into crust. Spread with remaining COOL WHIP to within 2 inches of edge; sprinkle with cinnamon. Refrigerate 2 hours.
Keeping it Safe
Refrigerate any leftovers.
For a Beautiful Edge
For a sharper-edged crust, refrigerate pastry-lined tart pan 20 min. before baking as directed.
The prepared tart can be refrigerated up to 24 hours before serving. Or for added convenience, the cooled baked pastry crust can be refrigerated up to 2 days before filling with the prepared eggnog filling.
If you don't have a tart pan, use a foil-lined 9-inch round pan instead. Prepare tart as directed. Use foil handles to remove tart from pan before cutting to serve.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 10g
Trans Fat 0g
Total Carbohydrates 29g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.