*Be sure to make your pudding layer first so it has time to cool.

Preheat oven to 350°

In a medium sauce pan combine 2 cups eggnog, 2 T butter and fresh ground nutmeg

Heat until butter is melted and eggnog slightly scalded

In another bowl, whisk together 4 egg yolks and 2 T sugar

Slowly add this mixture to the hot mixture, whisking lightly

Continue cooking for 10 to 15 minutes on a low heat until mixture starts to thicken a bit

Mix 1 C eggnog and corn starch together

Add to the hot eggnog mixture, whisking constantly

Intermittently whisk as mixture continues to cook for the next 5 to 10 minutes

When pudding has thickened, remove from heat

Cover with plastic wrap to avoid skimming and place in refrigerator to cool while you are making the other layers

To make the crust, combine 2 C gluten-free Pamela's Products artisan flour, 1/4 C almond flour, 1/3 C powdered sugar, baking powder and xanthan gum and mix well

Cut in 1/2 (or 8 T) butter in small pieces

Add the egg and vanilla and blend until everything is well combined

Press the mixture into a 9 x 13 pan

Bake for 15 minutes then remove from oven and let cool

In your stand mixer or a large bowl, whip 1 1/2 C of heavy cream with 1/2 C eggnog and 1/4 C powdered sugar until stiff peaks form

Remove one cup to use in the cream cheese layer

Reserve the remainder to top the dessert

In another bowl cut the cream cheese into small pieces

Add 1/4 C powdered sugar a little at a time into the cream cheese while you mix

When powdered sugar and cream cheese are blended smooth, fold in 1 cup of whipped cream

Spread this layer on top of the cool crust

Next spread the cooled eggnog pudding over the cream cheese layer and refrigerate for a minimum of 2 to 3 hours

When you're ready to serve, top with reserved whip cream then sprinkle the whole thing with fresh nutmeg