Gingerbread Eggnog Icebox Pie

Preheat oven to 350 F.

To a high speed blender add 1 entire pack Glutenull Ginger cookies (excluding two cookies for decoration, if you like!) and pulse until you have a fine cookie crumb.

Add cookie crumbs to a mixing bowl.

Melt 6 tbsp vegan butter and pour over cookie crumbs.

Add coconut sugar and mix everything well to combine.

Pour into a pie dish and press down on the base and up the sides.

Bake pie crust for 5 minutes only, remove and allow to cool completely.

You can place the crust in the fridge to speed up the process.

Filling: to a mixing bowl add vanilla pudding mix, eggnog, nutmeg spice. Using a hand mixer, beat everything until thick, at least 4-5 minutes.

Fold in cool whip.

Pour filling into the pie crust and smooth with a spoon.

Add to the freezer to thicken and set, 2 hours.

Decorate with chopped ginger cookies and a dash of cinnamon!

Remove from the freezer 10-15 minutes prior to slicing and enjoying!