Creamy Eggnog Tart

This creamy tart is made with a homemade crust and an eggnog filling.  While I am not a big eggnog fan, t'is the season.  As always...Kraft recipe, Kraft ingredients.

Ingredients:
-Crust-

• 1-1/2 cups flour
• 125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, cubed
• 1/2 cup butter

-Filling-

• 1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding
• 1-1/2 cups cold eggnog
• 2 cups thawed Cool Whip Light Whipped Topping, divided
• 1/8 tsp. ground cinnamon

Directions:

• Heat oven to 350ºF.
• Process crust ingredients in food processor 30 sec. or until mixture forms ball.
• Place dough on lightly floured surface; roll out to 11-inch round. 
• Use to line 9-inch tart pan with removable bottom; trim edge. 
• Prick bottom of crust all over with fork.
• Bake 25 to 30 min. or until golden brown; cool completely.
• Remove rim. 
• Beat pudding mix and eggnog in medium bowl with whisk 2 min. 
• Stir in 1 cup Cool Whip; spoon into crust. 
• Spread with remaining Cool Whip to within 2 inches of edge; sprinkle with cinnamon. 
• Refrigerate 2 hours.