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Ingredients
8 Ginger snap cookies
2 Tablespoons butter, melted
4 Ounces cream cheese, softened
1 Cup heavy whipping cream
1/4 Cup + 2 Tablespoons confectioners sugar, divided
2 Tablespoons vanilla extract
1/2 Teaspoon nutmeg
Instructions
Preheat oven to 350�F.
Place the gingersnap cookies in a food processor and pulse until mixture is fine.
Add melted butter to the crushed cookies and pulse until mixture can hold together if gripped in your fist.
Place cookie crumb mixture into a 8? pie pan and press down the bottom and up the sides until crust is firm.
Bake in a preheated oven for 8 minutes.
Cool for 30 minutes.
While crust is cooling begin to make the pie filling.
Whip softened cream cheese with electric beater until fluffy; set aside.
In a separate bowl add whipping cream and 2 tablespoons confectioners sugar; whip with electric beaters until a stiff peak forms.
Pour whip cream mixture into whipped cream cheese and add in � cup confectioners sugar, vanilla and nutmeg.
Whip until well mixed, approximately 2 minutes.
Pour pie filling into the pie crust, and spread to fill to corners.
Refrigerate for at least one hour.
Garnish with extra whip cream or crushed gingersnaps if desired.
Serve cold.