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Eggnog Pie

4 ounces cream cheese, softened

1 tablespoon butter, softened

1/2 cup confectioners' sugar

1/4 cup eggnog

2 tablespoons sour cream

1 teaspoon pumpkin pie spice

1-1/2 cups whipped topping

1 graham cracker crust (9 inches)

1/8 teaspoon ground nutmeg

• In a small bowl, beat the cream cheese, butter and confectioners' sugar until smooth. Beat in the eggnog, sour cream and pie spice. Fold in whipped topping; spread into crust. Sprinkle with nutmeg.
• Cover and freeze for 4 hours or until firm. Remove from the freezer 15 minutes before slicing. Yield: 8 servings.
• http://www.tasteofhome.com/recipes/Eggnog-Pie-2 

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