No Bake Eggnog Cheesecake Trifle

The layers of creamy cheesecake, crunchy cookies, and juicy berries will impress everyone as they dig in

16 ounce package gingersnaps, chopped
3.4 ounce box instant vanilla pudding
1 ¼ cups eggnog
1 ½ cups heavy whipping cream
⅓ cup powdered sugar
8 ounce package cream cheese, softened
½ teaspoon rum extract
¼ teaspoon ground nutmeg + extra for garnish
6 cups fresh raspberries + 6 for garnish
10 gingerbread boy cookies
mint leaves, optional

• Place a metal bowl and mixer blades in the freezer for 10-20 minutes.
• Whisk together the pudding mix and eggnog in a bowl. 
• Place in the refrigerator.
• Pour the heavy whipping cream and powdered sugar into the frozen bowl. 
• Beat on high until stiff peaks form. 
• Spoon the whipped cream into another bowl and place in the refrigerator.
• Drop the cream cheese into the mixing bowl and beat until creamy.
• Slowly add the chilled pudding to the cream cheese and beat again. 
• Stir in the extract and nutmeg.
• Fold in half of the prepared whipped cream gently.
• Layer half the chopped cookies in the bottom of a trifle bowl. 
• Top with half the raspberries.
• Place 8 gingerbread boy cookies standing up around the outside of the bowl. 
• Gently spoon in half the eggnog mixture. 
• Use a spoon to spread it out evenly.
• Repeat with the remaining cookies, berries, and eggnog cheesecake.
• Add the remaining whipped cream to the top of the layers. 
• Top with raspberries, mint leaves, and gingerbread boy cookies. 
• Refrigerate until ready to serve. 
• Best served within 1 day of making it.

Recipe: Inside Brucrew Life