Eggnog Dream Bars are a no-bake dessert with layers upon layers of holiday decadence. A gingersnap cookie crust is topped with a sweetly spiced cheesecake filling, vanilla eggnog pudding and Cool Whip with more crumbled gingersnaps on top.
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Ingredients
Crust
1 ½cupsfinely crushed Gingersnap cookie crumbsabout 24 cookies
5tablespoonsunsalted butter
Cheesecake Layer
8ouncescream cheeseroom temperature
½cupconfectioners’ sugar
1teaspoonpure vanilla extract
½teaspooncinnamon
¼teaspoonnutmeg
1cupof Cool Whip below or Stabilized Whipped Cream
Pudding Layer
3.9ouncebox instant vanilla pudding
1 ½cupseggnog
8ouncecontainer Cool Whip or 1 recipe of my Stabilized Whipped Creamdivided
Instructions
Prepare an 8 X 8-inch baking ban by lining it with parchment so that the edges come up on the sides, enabling you to easily remove the bars from the pan to slice before serving.
Crust
Place about 24 gingersnap cookies into a food processor and pulse to finely ground into crumbs to make about 1 ½ cups of crumbs.
In a medium microwavable bowl, melt butter for 20 - 30 seconds.
Pour the cookie crumbs into the butter and mix well.
Place the crumbs into the prepared baking pan and pat down firmly, spreading to all of the edges.
Put the pan into the freezer to set for a minimum of 30 minutes.
Cheesecake Layer
In a mixing bowl, beat the cream cheese until soft.
Add the confectioners’ sugar, vanilla extract, cinnamon and nutmeg.
Beat until thoroughly combined, scraping down the sides and bottom of the mixing bowl.
Fold in one cup of Cool Whip until well mixed.
Eggnog Pudding
In a medium bowl, whisk together the vanilla pudding and eggnog.
Place into refrigerator to set.
Assembly
Place dollops of the cheesecake mixture on top of the crust and gently spread to the edges of the pan.
Place dollops of pudding on top of the cream cheese and gently spread.
Evenly spread the remaining Cool Whip over the pudding.
Place pan into the refrigerator for a minimum of two hours.
If desired, place pan into freezer a half hour before serving. This will allow it to be sliced easily.
When ready to serve, lift bars out of the pan by the parchment.
Lightly sprinkle the top with additional cinnamon and nutmeg and crumbled gingersnaps.
Peel the parchment away from the sides and slice with a large knife. I find it easiest to slice them when the knife has been placed under some warm running water and then dried.