Eggnog Parfaits

Place gingersnap cookies in a resealable bag and use a rolling pin to crush them. Set aside.

In a medium-sized bowl, add Cool Whip and eggnog. Stir well together with a spatula. Cover with plastic wrap and place in freezer for 1 hour.

After 1 hour, grab another bowl and add heavy cream and both sugars, pure vanilla extract and, using a hand mixer on high, mix together until you have whipped cream peaks.

Using dessert cups or fluted glasses (whatever vessel you prefer), add several spoons of gingersnap cookies to the bottom of each cup. Use the back of spoon to pat down cookie crumbles. Add several scoops of frozen eggnog cream. Add whipped cream on top and garnish with a dusting of cinnamon. Repeat with the other dessert cups. Depending on the size vessel you choose, you could make 1 thick layer or 2 layers of each (gingersnaps, eggnog cream, whipped cream, sprinkle of cinnamon).

If you like eggnog to drink, you’ll love this dessert. We usually have this at both Thanksgiving and Christmas. Enjoy!