|Chocolate laced pirouette cookies||11 Ounce (Two 5 1/2 Ounce Packages)|
|Graham cracker crumbs||1⁄3 Cup (5.33 tbs)|
|Margarine||3 Tablespoon, melted (Parkay)|
|Philadelphia cream cheese||16 Ounce, softened (Philadelphia Brand, Two 8 Ounce Packages)|
|Eggnog||2 Cup (32 tbs), cold prepared|
|Cold milk||2 Cup (32 tbs)|
|Instant pudding and pie filling||6 4⁄5 Ounce (French Vanilla Or Vanilla Flavor, Two 3.4 Ounce Packages, 4-Serving Size Each, Jell-O)|
|Ground nutmeg||1⁄8 Teaspoon|
|Chocolate laced pirouette cookies||11 Ounce (Two 5 1/2 Ounce Each Packages)|
|Cream cheese||16 Ounce, softened (Philadelphia Brand, Two 8 Ounce Each Packages)|
|Instant pudding and pie filling||6 Ounce (Two 3 Ounce Each Packages, 4-Serving Size Each Jell-O)|
RESERVE 1 cookie for garnish, if desired.
Cut 1-inch piece off 1 end of each of the remaining cookies.
Crush 1-inch pieces into crumbs; set aside remaining cookies for sides of cake.
Combine cookie crumbs, graham cracker crumbs and margarine until well mixed.
Press crumb mixture firmly onto bottom of 9-inch springform pan.
BEAT cream cheese at low speed of electric mixer until smooth.
Gradually add 1 cup of the eggnog, blending until mixture is very smooth.
Add remaining eggnog, milk, pudding mix, rum and nutmeg.
Beat until well blended, about 1 minute.
Pour cream cheese mixture carefully into pan.
Chill until firm, about 3 hours.
Run hot metal spatula or knife around edges of pan before removing sides of pan.
PRESS remaining cookies, cut sides down, into sides of cake.
Garnish with whipped topping and reserved cookie, if desired.
Tie ribbon around cake, if desired.