Description

Eggnog Mousse Cups are a creamy, festive no-bake dessert that feels perfect for the holiday season. With a buttery spiced cookie crust, a light eggnog mousse filling, and a fluffy whipped topping, these easy dessert cups are ideal for Christmas parties, Thanksgiving tables, quick dessert ideas, holiday food ideas, and make-ahead treats when you want something simple but still special.

Ingredients

1 cup gingersnap crumbs

3 tablespoons unsalted butter, melted

1 tablespoon brown sugar

1 package (3.4 ounces) instant vanilla pudding mix

1 cup cold eggnog

8 ounces cream cheese, softened

1/2 cup powdered sugar

1 teaspoon vanilla extract

1/4 teaspoon ground nutmeg

1 container (8 ounces) whipped topping, thawed

1 cup whipped cream, for garnish

Extra nutmeg or cinnamon, for garnish

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Instructions

1. In a small bowl, stir together the gingersnap crumbs, melted butter, and brown sugar until evenly combined.

2. Divide the crumb mixture between 6 small dessert cups and press it down lightly to form the base.

3. In a medium bowl, whisk the instant vanilla pudding mix with the cold eggnog for about 2 minutes, then let it sit for 1 minute to thicken.

4. In a separate bowl, beat the softened cream cheese, powdered sugar, vanilla extract, and ground nutmeg until smooth and creamy.

5. Add the thickened pudding mixture to the cream cheese mixture and beat until fully combined.

6. Fold in the whipped topping gently until the mousse is light and fluffy.

7. Spoon or pipe the mousse evenly over the crumb base in each cup.

8. Refrigerate for at least 2 hours, or until set.

9. Top with whipped cream and a light dusting of nutmeg or cinnamon just before serving.

Notes

Make sure the cream cheese is fully softened before mixing, or the mousse can turn lumpy instead of smooth and airy.