1 pkg (3.4 oz) vanilla or cheesecake inst pudding
1 3/4 c cold eggnog
1 c frozen whipped topping, thawed
1 graham cracker or gingerbread cookie pie crust
In a large mixing bowl beat pudding with the eggnog for 2 minutes. Gently fold in the whipped topping until combined. Spoon mixture into crust. Refrigrate for 4 hours. Add whipped topping and/or nutmeg when served.