- 12 oz. Gingersnap cookies, crushed to a fine Crumb
- 1/4 cup salted butter, melted
- 8 oz. whipped cream cheese
- 1/3 cup of sugar
- 2/3 cups eggnog
- 3 cups heavy cream
- 1/2 tsp. rum extract
For garnishing:
- 1 1/2 cups heavy cream
- 1/4 cup confectioner sugar
- gingersnaps
Preheat oven to 350 degrees. In a medium bowl, add the finely crushed gingersnap cookies and butter mixing well. Pour crumbs into a pie dish and press crumbs down and up the sides to form a gingersnap pie shell. To harden shell, bake at 350 for about 5 minutes. Remove from oven and set aside. In a separate bowl, mix together cream cheese, eggnog, sugar and rum extract until creamy. Set aside. In a mixer or separate bowl, using a whisk, add heavy cream and whisk until you have whipped cream (until cream becomes light and fluffy). Then, fold the whipped cream into the eggnog mixture. Gently mix until completely blended. Spoon mixture into the gingersnap pie shell and place in freezer until completely frozen. Use gingersnaps and whip cream to garnish; sprinkle with cinnamon and sugar.