Eggnog Cream Pie

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!

No nutritional information available.

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