Eggnog Pie

Ingredients

• 1 4.6 oz box instant vanilla pudding
• 2 cups eggnog
• 1/4 teaspoon nutmeg
• 2 teaspoon rum extract
• 4 ounces cream cheese
• 1 8 oz container cool whip
• 9- inch graham cracker crust

Instructions

1. Beat the pudding and eggnog together in a bowl, then add the nutmeg, and rum extract and combine.
2. In a separate bowl, beat the cream cheese until creamy, then beat in the cool whip. Reserve ¾ cup for piping decorations.
3. Add the cream cheese to the pudding and beat until combined. Pour into the pie crust and smooth out.
4. Spoon the reserved cream cheese mixture into a piping bag with star tip, or into a small ziplock bag with the corner snipped.
5. Pipe a twist or stars around the edge and sprinkle with a pinch of nutmeg (optional).
6. Refrigerate for 2 hours before serving.