1 c. cold dairy or canned eggnog
1 pkg. (6 serving size) Jello vanilla instant pudding mix
1 tbsp. rum (can use more to taste) or 1/4 tsp. rum extract
1/4 tsp. nutmeg
3 1/2 c. (8 oz.) Cool Whip topping, thawed
1 prepared 8-9" graham cracker crust (cooled) or 1 cooked & cooled pie crust

Pour cold eggnog into bowl. Add pie filling mix, and rum and nutmeg. With electric mixer at low speed, beat until blended, about 1 minute. Let stand 5 minutes. Fold in 2 cups of the whipped topping. Spoon into pie crust. Chill until firm, about 2 hours. Garnish with remaining whipped topping. Sprinkle with nutmeg if desired.

Suggestion: Recipe has been made as lighter version, using lite eggnog and lite Cool Whip. Also - a bit heavier on the rum.