EGGNOG ICE CREAM PIE
20 gingersnap cookies, finely crushed
2 tablespoons butter, melted
2 cartons (1.5 quarts) Dryer's Slow Churned Egg Nog Ice Cream
1 container (8 oz.) frozen whipped topping, thawed
Grated fresh nutmeg or ground cinnamon (optional)
Combine gingersnap crumbs and butter in large bowl. Press crumb mixture onto the bottom and slightly up the side of a 9-inch spring form pan. Place crust in freezer for about 15 minutes. Meanwhile, set ice cream on counter for about 15 minutes to soften. Spread the softened ice cream evenly over the frozen crust. Freeze for at least 4 hours, or until firm. When ready to serve, remove the sides from the spring form pan and slice the pie into wedges. Top with whipped topping and grated nutmeg or ground cinnamon, if desired.
This is a fantastic holiday dessert that's easy to put together and has a big wow factor. And it can be made ahead of time, which is something I always look for during the busy holiday season. You can also make this in a regular pie pan, using only 1 carton of ice cream. I love the presentation you get with the spring form pan though. To loosen the pie from the spring form pan, let it sit on the counter for a few minutes, then run a knife between the sides of the pan and the ice cream.
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Adapted from Nestle Kitchens.
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