• 2 cups Shamrock Farms Eggnog
  • 1 box (3.4 oz.) vanilla instant pudding mix
  • 1 cup frozen whipped topping, thawed
  • 1 prepared graham cracker pie crust
  • Additional frozen whipped topping, thawed (optional)
  • Ground nutmeg (optional)


  1. In a large mixing bowl, combine the pudding mix and eggnog until well combined, about 2 minutes.
  2. Gently fold in whipped topping.
  3. Carefully pour the mixture into the pie crust. Refrigerate at least 4 hours.
  4. To serve, top individual servings with a dollop of whipped topping and a pinch of ground nutmeg.