4 ounces cream cheese, softened to room temperature
1 tablespoon butter, softened to room temperature
1/2 cup confectioners’/powdered sugar
1/4 cup eggnog
2 tablespoons sour cream
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 ½ cups whipped topping, thawed
1 graham cracker pie crust (9 inches)
Extra 1/4 teaspoon ground nutmeg, for sprinkling on top
Extra whipped topping, for serving, thawed
01In a small mixing bowl, beat the cream cheese, butter and confectioners’ sugar until smooth. Beat in the eggnog, sour cream and add in the cinnamon, ginger and nutmeg. Fold in whipped topping; spread into crust. Sprinkle with nutmeg.
02Cover and freeze for 4 hours or until firm. Remove from the freezer 15 minutes before slicing.
03To serve, scoop a dollop of whipped topping on each slice and sprinkle with nutmeg.