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Elegant Eggnog Dessert

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Ingredients
  Pirouette cookies 13 1⁄2 Ounce (1 Can)
  Graham cracker crumbs 1⁄2 Cup (8 tbs)
  Butter 1⁄4 Cup (4 tbs), melted
  Cream cheese 16 Ounce, softened (2 Packages, 8 Ounces Each)
  Eggnog 2 Cup (32 tbs) (Cold)
  Cold milk 2 Cup (32 tbs)
  Instant vanilla pudding mix 6 4⁄5 Ounce (2 Packages, 3.4 Ounces Each)
  Rum extract 1⁄2 Teaspoon
  Ground nutmeg 1⁄8 Teaspoon
  Heavy whipping cream 1 Cup (16 tbs)
Directions

Cut each cookie into two 2-1/2-in. sections; set aside.
Crush remaining 1-inch pieces.
In a small bowl, combine the cookie crumbs, cracker crumbs and butter; press onto the bottom of a greased 9-in. springform pan.
In a large mixing bowl, beat the cream cheese until smooth.
Beat in eggnog, milk, pudding mixes, extract and nutmeg until smooth.
Whip cream until stiff peaks form.
Fold whipped cream into pudding mixture.
Spoon over crust.
Cover; refrigerate for 4 hours or overnight.
Just before serving, remove the sides of pan.
Arrange reserved cookies around dessert and press gently into sides.
Refrigerate leftovers.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Cheese

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