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Creamy Eggnog Punch

8 cups (2-quarts) prepared eggnog
2 (8-ounce) tubs nondairy whipped topping, thawed - divided use

1 teaspoon vanilla extract
1 teaspoon ground cinnamon
2 teaspoons rum extract
1 cup ice cubes
Ground nutmeg for garnish (optional)

1. Mix together eggnog, 1 tub whipped topping, vanilla, rum extract and cinnamon in large bowl with wire whisk until well blended; add ice cubes.
2. Serve immediately or refrigerate until ready to serve.
3. Top individual servings with dollops of remaining whipped topping just before serving. Sprinkle lightly with nutmeg.

Makes 30 servings.

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