Eggnog Pie

4 oz softened cream cheese
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 freezer 15 minutes before slicing.

by: Trish in SC