Step 1

In a large bowl combine the whipped topping, dry pudding mixes, eggnog, vanilla, and rum extract.

Step 2

Using a hand mixer, mix until smooth. Pour the eggnog mixture into the store-bought pie crust.  There might be some filling left over. Refrigerate for at least 4 hours.

Step 3

Place in the freezer for 15 minutes right before serving (optional) to achieve nicer, cleaner slices.