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Creamy Eggnog Punch

8 cups (2-quarts) prepared eggnog
2 (8-ounce each) tubs Cool Whip French Vanilla Whipped Topping, thawed, divided use
1 teaspoon ground cinnamon
2 teaspoons rum extract
1 cup ice cubes
Ground nutmeg (optional garnish)

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

Makes 30 servings.

Great Substitute:
Prepare as directed, using Cool Whip or Cool Whip Lite Whipped Topping.

Special Extra:
Place cinnamon sticks next to the punch bowl for guests to use as stirrers in their cups of punch.

Nutrition (per serving): Calories 130, Total fat 8g, Saturated fat 6g, Cholesterol 40mg, Sodium 40mg, Carbohydrate 13g, Dietary fiber 0g, Sugars 12g, Protein 3g, Vitamin A 10%DV, Vitamin C 0%DV,
Calcium 8%DV, Iron 0%DV.

Recipe and photograph provided courtesy of Kraft Food, Inc.