• 4 cups milk
• 1 (3.4 oz.) pkg. vanilla instant pudding and pie filling mix
• 1 (8 oz.)carton (1 cup)refrigerated or frozen fat-free egg product, thawed
• 1 teaspoon vanilla
• 1 teaspoon rum extract or 1/4 cup light rum
• 1/4 teaspoon salt
• 1/4 teaspoon nutmeg
• Whipped cream, if desired
• Nutmeg, if desired

In large bowl, combine 2 cups of the milk and pudding mix; Beat 1 minute or until smooth.

Add remaining 2 cups milk, egg product, vanilla, rum extract, salt and 1/4 teaspoon nutmeg; beat well.

Cover; refrigerate until serving time.

Serve topped with whipped cream and a sprinkle of nutmeg.

10 (1/2 cup) servings