Eggnog Cream pie

I know it's a little early for eggnog but as soon as it hits the shelves it's in my fridge.  I love eggnog.  Eggnog flavored treats, sweets and of course the drink itself.  I use it to flavor things like coffee and french toast.  I use it to bake with in cookies and cakes.  I love it and I guarantee this will not be my only eggnog type recipe this season.





I'm sure there are many recipes similar to this but I made this up all on my own.  I love the combination of spicy gingersnaps (or gingerbread) and creamy eggnog and I love no bake recipes. 

What you'll need.

30 Gingersnap cookies (about half the box)

1 pkg vanilla instant pudding (4oz)

1 cup eggnog

3 cups whipped topping

5 Tablespoons melted butter

1 teaspoon nutmeg

step 1

Place gingersnap cookies in a food processer on high until they form a fine crumb. 

step 2

Mix melted butter and cookie crumbs in a 9inch pie plate and pat down to form crust.

step 2 1/2

While measuring your eggnog, make sure you pour yourself a cup.  I added rum and nutmeg to mine.  Yum.

step 3

Mix the vanilla pudding, eggnog, and nutmeg together in a medium sized bowl, until it

thickens. 

step 4

Fold in 2 cups of the whipped topping.  You can add less whipped topping if you want this more puddingy and less creamy.  It's up to you.

step 5

Pour mixture over crust and spread evenly.

step 6

Then spread one cup of whipped topping over the top of the pie.  Chill for 2 to 8 hours.  The longer you let it chill the softer the crust will become.  It never gets really soft but if you serve this after two hours the crust will be a little crispy.  I like to let it sit overnight.

Hope you enjoy.

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