Eggnog Cream Pie

6 ingredients
2 steps

Ingredients

  • 30 Gingersnap Cookies
  • 5 Tablespoons Melted Butter
  • 4 ounces, weight Instant Vanilla Pudding
  • 1 cup Eggnog
  • 1 teaspoon Nutmeg
  • 3 cups Whipped Topping, Divided

Directions

  1. 1
    Process gingersnap cookies in a food processor on high until they are a fine crumb. Mix crumbs with melted butter in a 9-inch pie plate and pat to form the crust of the pie.
  2. 2
    In a medium-sized bowl, mix the pudding, eggnog and nutmeg together until it thickens. Fold in 2 cups of whipped topping to the mixture. Then spread on top of the crust. Top pie with the remaining 1 cup of whipped topping. Chill for 2- 8 hours in the fridge. The longer you let it rest, the softer the crust will be (which is how I like it). Enjoy!

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