Instructions

1. Combine instant vanilla pudding mix with eggnog, rum, cinnamon and nutmeg. Whisk until powder dissolves. Refrigerate until pudding is firm, about 10 minutes.
2. Put bowl and whisk in the freezer for 5-10 minutes to chill. Beat the heavy cream on medium high speed for several minutes until soft peaks form.
3. Add powdered sugar and beat on medium high until stiff peaks form. Refrigerate whipped cream until you are ready to use.
4. Take 2 cup of the whipped cream and fold into the prepared pudding, stir to combine. Put the mousse in a Ziploc bag and refrigerate until you are ready to use. Save remaining Whipped Cream to top the parfaits with.
5. Use a food processor to grind graham crackers into a fine crumb. Combine the graham crackers crumbs with melted butter and stir to combine.
6. To assemble these jars, place 1-2 tablespoons of graham crackers in the bottom of the jar. Cut a small hole in the corner of the Ziploc bag and fill the jars with eggnog mousse. Top mousse with a dollop of the leftover whipped cream and sprinkle with nutmeg. Jars must stay refrigerated until ready to serve.