1 package vanilla instant pudding mix
1¼ cups cold eggnog
⅓ cup cold milk
½ teaspoon ground nutmeg
1 cup frozen whipped topping, thawed
1 graham cracker pie crust
Beat pudding mix with eggnog, milk, and nutmeg for two minutes. Fold whipped topping into mixture until just combined. Spoon mixture into pie crust. Refrigerate at least three hours.
Makes 8 servings.