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. Watch for eggnog ice cream at your grocery store starting in mid-November.
- 20 gingersnap cookies, finely crushed
- 2 tablespoons butter, melted
- 2 cartons (1.5 quarts) Dreyer’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.