1. Crush gingersnap cookies using a food processor or rolling pin inside a zip-top bag. Mix with melted butter until combined like wet sand.

2. Spoon about 2 tablespoons of cookie mixture into the bottom of each serving glass and press down gently to form a base.

3. In a cold mixing bowl, beat the heavy cream with a hand or stand mixer until stiff peaks form. Set aside.

4. In a separate bowl, beat cream cheese and powdered sugar until smooth and creamy.

5. Add eggnog, vanilla pudding mix, cinnamon, and nutmeg to the cream cheese mixture and continue beating until well combined and slightly thickened.

6. Gently fold whipped cream into the eggnog mixture using a rubber spatula until fully incorporated.

7. Spoon or pipe mousse over the gingersnap crust in each glass.

8. Top with a swirl of whipped cream and a light dusting of nutmeg or crushed cookies if desired.

9. Chill for at least 2 hours before serving. Serve cold and enjoy!