13.4 oz boxvanilla instant pudding mixNOT stovetop!
1 ½cupseggnogone and one half cups
2cupswhipped topping, like Cool Whip (thawed)light topping may not set
dashnutmeg
Instructions
In medium-sized bowl, combine eggnog and pudding mix, and beat with electric mixer until thick
Sprinkle in some nutmeg
Fold in whipped topping until mixture is fluffy and color is pale yellow
Spoon mixture into pie crust, and smooth with spatula until even
Refrigerate for 4 hours or until firm. You can also refrigerate overnight or until ready to serve
Video
Notes
Can use graham cracker pie crust or bake a frozen pie crust before adding filling. Can also use homemade whipped cream.Use Instant Pudding and not stovetop.Pie should be refrigerated for about 4 hours or until firm before being cut and served.