No Bake Eggnog Cheesecake with Gingersnap Crust

• Baking & Spices

  • 1/2 cup Powdered sugar
  • 2 tbsp Sugar
  • 1 8 oz. container Topping, whipped

• Snacks

  • 1 12 oz. package Gingersnaps

• Dairy

  • 6 tbsp Butter
  • 1 8 oz. package Cream cheese, reduced fat

• Desserts

  • 2 3.4oz. boxes Vanilla pudding, instant

• Beer, Wine & Liquor

  • 1 1/2 cup Eggnog
  • 1 cup Evan williams eggnog

Found on thegoldlininggirl.com

Description

Ingredients

• 1 - 12 oz. package gingersnaps, finely crushed
• 2 tbsp. sugar
• 6 tbsp. butter, melted
• 1 - 8 oz. package reduced-fat cream cheese, softened
• 1 - 8 oz. container whipped topping, thawed
• 2 - 3.4oz. boxes instant vanilla pudding
• 1½ c. eggnog
• 1 c. Evan Williams eggnog (booze!)
• ½ c. powdered sugar

Directions

• In a large bowl, combine gingersnap crumbs, sugar, and butter.
• Press into the bottom of a lightly greased pie plate.
• Refrigerate crust for at least 10 minutes. Meanwhile, prepare the filling.
• In a large mixing bowl, beat cream cheese until creamy.
• Add the whipped topping, and beat until blended.
• In a medium bowl, combine pudding mixes, eggnog, and Evan Williams eggnog with a whisk. Stir until it begins to thicken, about 30 seconds.
• Add the eggnog mixture to the mixing bowl, along with the powdered sugar, and beat until smooth.
• Pour filling into the pie crust.
• Refrigerate for at least 1 hour before cutting and serving. Enjoy!