Eggnog Pie

In large bowl combine instant vanilla pudding, eggnog, nutmeg and cinnamon and beat with electric hand mixer until fully combined. Fold in approximately half of the container of cool whip, reserving the rest for later. Use spatula to fold in slowly, so that mixture stays light and airy. Once fully combined, pour mixture into graham cracker pie shell and spread evenly, leaving top smooth. Sprinkle with additional nutmeg across the top. Cover and place in refrigerator to chill 4 to 6 hours so that it fully sets. (Although, I only chilled 3 hours and it was set. Just jiggle to see if there's movement. It should be firm when ready.) Top with remaining cool whip when ready to serve.

If you'd like to make your own graham cracker pie crust, here's a recipe for that:

Graham Cracker Pie Crust

12 graham crackers, crushed (approx. 1 1/2 cups crumbled)

6 Tbsp. melted butter

1/4 cup sugar *optional a few dashes of nutmeg and cinnamon

Crush graham crackers into a fine crumbs, add melted butter and sugar. Mix to fully combine then pour mixture into pie plate. Press down to form pie shell.