Easy Eggnog Pie
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- gingersnap cookies, finely crushed
- 2 Tbsp
- butter, melted
- 1 1/2 qt
- carton eggnog ice cream, softened
- 8 oz
- container cool whip
- grated fresh nutmeg(optional)
- grated chocolate (optional)
1Combine cookie crumbs and butter in large bowl. Press crumb mixture onto bottom and side of 9-inch pie plate. Freeze for about 15 minutes or until firm.
Place ice cream in refrigerator for 15 minutes to soften.
2Spread softened ice cream evenly into frozen crust. Spread whip cream carefully over ice cream.
3Freeze for several hours or until firm. Sprinkle with nutmeg or shaved chocolate before serving.