Ingredients:
1 package (3.4 oz) of vanilla instant pudding
1-3/4 cups cold Shamrock Farms Eggnog
1 cup frozen whipped topping, thawed
1 graham cracker pie crust
Additional frozen whipped topping, thawed, for serving (optional)
Ground nutmeg, for serving (optional)
Instructions:
1-In a large mixing bowl with a hand-held mixer, beat pudding mix with eggnog for 2 minutes. The pudding mixture should thicken slightly. Gently fold in 1 cup whipped topping until just combined. Spoon mixture into pie crust.
2-Refrigerate at least four hours.
3-To serve, place a dollop of whipped topping and a sprinkle of nutmeg on each serving.