Soften 2 envelopes unflavored gelatin in 2 cups eggnog on top of double boiler. Add 1/4 cup sugar and stir until gelatin and sugar are throughly dissolved.

Add 2 more cups of eggnog, nutmeg, and rum, if desired. Chill.

Whip chilled mixture until light and fluffy and then fold in whipped heavy cream.

Pour mixture into a 9- or 10-inch cooked pie shell. Chill until firm.

Garnish with additional whipped cream and cherries, if desired.

A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.