- 1 bag of Gingersnaps - crushed fine in food processor
- 1 stick of salted butter melted
- 2 packages of cream cheese - softened
- 1/2 cup dried cranberries (do not use fresh cranberries, they will bleed into filling and cause filling to be runny)
- 5 oz of small marshmallows
- 1/2 cup of milk + 2TBSP
- 1/2 cup of sugar
- 1/2 tub of cool whip
- 1 Teaspoon Vanilla Extra
- 1/2 Teaspoon Cinammon
- 1/2 Teaspoon Ground Ginger
- 1/2/ Teaspoon Ground Nutmeg
- 1/2 Teaspoon Ground Cloves
Pour bag of gingersnap cookies in a food processor and chop until fine. you will need about 3 cups for a nice thick crust. Add crumbs in a medium sized bowl and melt one stick of butter in a microwave safe bowl. Let butter cool for about a minute and add to crumbs. Using a fork stir together until butter is incorporated and a ball can be formed with the crushed gingersnaps. Remove about 3 Tablespoons of mixture and set aside, this will be used to sprinkle on top of pie as a garnish. Press mixture into a glass pie dish making sure to include the inner sides. When pie crust is made sit dish in refrigerator and allow to chill as you begin to make the filling.
Bring milk to a simmer on stove top careful not to boil. Add marshmallows and continuously stir with a whisk until melted. Be sure the heat is not to high because marshmallows will burn and stick to the bottom quickly. When melted, remove from heat and sit aside. In another small pot, add dried cranberries to a cup of water and boil until they have plumped back up. Drain cranberries and sit aside.
In a medium mixing bowl add 2 packages of softened cream cheese plus the sugar and beat with a mixer on medium speed for about 1 minute. Carefully pour the marshmallow mixture to the mix and beat on medium speed for another minute. Add cranberries, vanilla, cinnamon, ginger, nutmeg, cloves, and mix again at a low speed for about 1 - 1 1/2 minutes. Fold in 1/2 of a small tub of cool whip into filling being careful not to over fold. Using a spatula, pour filling into chilled gingersnap pie crust. Spread the top of the pie with a metal spatula and garnish with remaining crumb mixture, fresh cranberries, and cinnamon sticks. Chill for 4-6 hours or overnight.