1 c. cold dairy or canned eggnog
1 pkg. (6 serving size) Jello, vanilla flavor instant pudding & pie filling
1/4 tsp. rum extract
1/4 tsp. nutmeg
8 oz. carton Cool Whip non-dairy whipped topping, thawed
1 prepared 8 to 9 inch graham cracker crumb crust, cooled

Pour cold eggnog into bowl. Add pie filling mix, rum extract, and nutmeg. With electric mixer at low speed, beat well 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 additional nutmeg, if desired.