Categories: Desserts

Ingredients

• 2 small pkg. Jello vanilla pudding (not instant)
• 2 cups eggnog
• 1 tbl. rum extract (optional)
• 1 9-inch pie crust, baked and cooled
• 1 1/4 cups whole milk
• 1/8 tsp. nutmeg
• Whipped topping

Directions

1. Combine pudding mix, eggnog, milk and nutmeg in a saucepan.

2. Cook and stir constantly over medium heat until mixture comes to a full boil.

3. Remove from heat immediately, add rum extract and cool for 5 minutes, stirring twice as it cools.

4. Pour into baked and cooled pie shell.

5. Cover surface of filling with plastic wrap. Chill at least 3 hours.

6. Garnish with whipped topping and serve.

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