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.