Preheat oven to 350°F. In a small bowl, toss together cookie crumbs and sugar with melted butter. Press firmly onto bottom and halfway up sides of 9 or 10 inch deep dish pie pan. Bake for 10 minutes or until lightly golden and set. Cool completely.
Using an electric mix, whip together Dream Whip with 1 cup eggnog. Whip on high speed for 6 minutes or until soft peaks form.
Add remaining eggnog, pudding mix and vanilla extract. Beat until blended on low then increase speed and beat for 2 minutes on high.
Spread eggnog custard into cooled crust. Chill overnight or until firm.
Decorate top with whipped topping, as desired and dust with nutmeg before serving. Store leftovers chilled.