Gingernogg Pie: Creamy, Egg Nogg-y Heaven

I have begun a Thanksgiving tradition (starting this year) of trying my hand at a new ridiculously delicious dessert that your nutritionist would probably fire you for. Because what's a better excuse than a holiday devoted to eating gloriously rich, food coma inducing cuisine? 

This one is amazing. It's also quite simple to make.

This dessert can also easily be made gluten-free by substituting gluten-free cookies and cake.

Ingredients

1 package instant vanilla pudding mix

3 cups of eggnog

1 container frozen whipped topping, thawed

1 (16-oz) frozen pound cake, thawed

15-20 gingersnap cookies, finely crushed

1/2 cup praline candied pecans, finely chopped

1. Whisk pudding mix and eggnog for 2 minutes or until well blended. Set pudding in the refrigerator for about 30-45 minutes to thicken. 

2. Set whipped topping and pound cake out to thaw.

3. Crumble cake (4 cups) and set crumbles aside. Crush cookies and set aside about 2 tablespoons for topping.

4. Chop pecans finely. Save a couple handfuls of whole pecans. 

5. Arrange layers in pie container in this order: one-half of the cake crumbs, one half of the cookie crumbs, one half of the pudding mixture, and half of the whipped topping. Repeat layer.

6. Top with chopped and whole pecans and remaining 2 tablespoons cookie crumbs. Refrigerate overnight for best results - to let the pie take a more cohesive form and for all the flavors to soak together. Or chill for at least one hour if in a crunch).

My husband consumed most of our regular eggnog without reealizing I needed it for my recipe. Therefore I had to resort to using half regular nog, half fully loaded not-your-grandma's Pennsylvania Dutch eggnog made with rum, brandy and blended whiskey (14.75 % alc/vol). The alcohol ended up enhancing the flavor big time, in a very good way... needless to say.

The eggnog and jello develop a nice thick consistency after sitting in the fridge for about 30 minutes.

Slice the pound cake to help thaw it more quickly if it's frozen.

I purchased this amazing handheld chopping device at Publix for about $10.00. It chopped up the ginger snap cookies beautifully. You can also use it for pretty much anything else you need to finely chop, including nuts and harder foods. 

The candied praline pecans really made it.

Enjoy during any holiday occasion. Or by yourself, hiding in the pantry along with a bottle of Pennsylvania Dutch - depending on how crazy the holiday gatherings end up this year.