Egg Nog Pie

Egg Nog Pie

24 vanilla wafer cookies, finely crushed

2 tablespoons melted butter

1 3/4 cup Classic Cooked Egg Nog *

1 package ((about 3 oz.) cheesecake instant pudding

1 package (about 3 oz.) French vanilla instant pudding

1 teaspoon ground nutmeg

1 teaspoon rum extract

1 carton (8 oz.) frozen whipped topping, thawed, divided

Additional nutmeg, optional


Preheat oven to 400ºF. In small bowl, stir together crushed cookies and butter. Press into 9-inch pie plate. Bake for 5 minutes. Cool.


In large mixing bowl, whisk egg nog and pudding mixes for 2 minutes until well blended. Stir in nutmeg and extract. Fold in 1 1/2 cups whipped topping until well blended. Spoon mixture into cooled crust. Sprinkle with additional nutmeg, if desired. Refrigerate until ready to serve. Serve with remaining whipped topping.