Eggnog Cream Pie

Process gingersnap cookies in a food processor on high until they are a fine crumb. Mix crumbs with melted butter in a 9-inch pie plate and pat to form the crust of the pie.

In a medium-sized bowl, mix the pudding, eggnog and nutmeg together until it thickens. Fold in 2 cups of whipped topping to the mixture. Then spread on top of the crust. Top pie with the remaining 1 cup of whipped topping. Chill for 2- 8 hours in the fridge. The longer you let it rest, the softer the crust will be (which is how I like it). Enjoy!