Course Brunch, Cakes, Dessert, Fun Food!, Pie, Sweet Treats
Cuisine American, Kid-Friendly, No Cook
Author Wendy Perry
Ingredients
Crust
1poundgingersnaps,crumbled
¾cuppowdered sugar
1stickbutter,melted
Filling
13 oz. boxlemon gelatin
1cupboiling water
1 8 ounce cream cheese,softened
1cupgranulated sugar
4teaspoonsvanilla extract
1canevaporated milk,well chilled
Egg Nog Whipped Cream
1 pintheavy whipping cream
¼cupegg nog
Instructions
Combine gingersnaps and powdered sugar. Add melted butter and mix together using fingers until butter is incorporated. Cover the bottom of a 9" x 13" pan with crust, reserving ¾ cup for topping.
Dissolve gelatin in boiling water. Cool to room temperature just until slightly thickened, making sure it does not fully congeal.
Using mixer, cream together cheese, sugar and vanilla for about 3 minutes.
In cold mixing bowl using a chilled wire whisk attachment, whip milk until peaks form. Add gelatin and mix for about 30 seconds to incorporate. Blend in cheese mixture.
Pour over crust and scatter with reserved crumbs. Refrigerate overnight.
For egg nog whipped cream: Whip cream and egg nog together until stiff peaks form. Serve on this or other desserts during the holiday season!
Notes
If it's not egg nog time of year... just enjoy with whipped cream.