Layer bananas in bottom of piecrust. In a large bowl, combine dry pudding mix, dry milk powder and water. Mix well using a wire whisk. Blend in 1/4 cup Cool Whip Free, rum extract, and nutmeg. Spread pudding mixture evenly over bananas. Refrig. for 10 min. Evenly spread remaining 1/2 cup Cool whip Free over set filling and lightly sprinkle additional nutmeg over top. Refrig. for at least 1 hour. Cut into 8 servings.
HINT: To prevent bananas from turning brown, mix with 1 tsp. lemon juice or sprinkle with Fruit Fresh.
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