Eggnog Mousse with gingersnap crumbles is perfect for the holidays! It's so fast and easy to make, why not make it this year?
Servings 6 large servings
- 5.1 oz instant vanilla pudding the larger box
- 1 1/2 cups eggnog I used the light version
- 1/2 cup milk
- 4 oz cool whip half a container
- 1/4 cup gingernsap cookies crumbled
Mix egg nog and milk together into a large bowl.
Whisk in vanilla pudding until well incorporated and continue to mix for 1 to 2 minutes. Set aside to thicken.
Fold in cool whip and refrigerate until ready to serve. Pipe or spoon mousse into small bowls or glasses and top with crumbled gingersnap cookies if desired.
Calories: 207kcal | Carbohydrates: 37g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 43mg | Sodium: 233mg | Potassium: 168mg | Fiber: 1g | Sugar: 29g | Vitamin A: 197IU | Vitamin C: 1mg | Calcium: 130mg | Iron: 1mg