Elegant Eggnog Dessert
|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)|
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.