Eggnog Pie

Ingredience

1 cup cold eggnog

1 package vanilla instant pudding

1 tablespoon rum or ¼ teaspoon rum extract

¼ teaspoon nutmeg

8 oz whipped cream

1 prepared 8- or 9-inch graham cracker crumb crust, cooled

Pokyny

Pour cold eggnog into bowl. Add pudding mix, rum and nutmeg. With electric mixer at low speed, beat until blended. Let stand 5 minutes. Fold in 2 cups of the whipped cream. Spoon into pie crust. Chill until firm, about 2 hours. Garnish with remaining whipped cream. Sprinkle with additional nutmeg, if desired.