Eggnog Cheesecake Pie

Eggnog Cheesecake Pie For the Crust 2 cups crushed Golden Oreo cookies (18-20 cream filled cookies) 5 Tablespoons butter, melted 4 ounces cream cheese, softened 1/3 cup powdered sugar 1 - 16 ounce container Cool Whip, thawed & divided 1 - 3.4 ounce box instant vanilla pudding 1 cup eggnog 1/2 teaspoon nutmeg + extra for garnish mini Golden Oreo cookies Leave the filling in the cookies and crush them in a food processor. Mix the melted butter into the crumbs and press firmly into the bottom and sides of a 9 inch pie plate. Refrigerate while you make the pie layers. Beat the cream cheese and powdered sugar until creamy. Fold in 1/2 cup Cool Whip completely. Spread in the bottom of the prepared crust. Set aside. Whisk the pudding mix, eggnog, and nutmeg. Fold in 1 cup Cool Whip completely. Spread carefully over the cheesecake layer. You may have a little bit leftover. Swirl the remaining Cool Whip around the edges of the pie. Sprinkle the swirls with nutmeg and top with the mini Golden Oreos. Refrigerate until set. Cut into 10 slices. Store in a sealed container in the refrigerator.