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Eggnog Dessert

Source: Taste of Home

Made Christmas 2007 - beautiful presentation

Ingredients

  • 1 can (13-1/2 oz.) pirouette cookies (for garnish)
  • 1/2 c. graham cracker crumbs
  • 1/4 c. butter, melted
  • 2 pkgs. (8 oz.) regular cream cheese, softened
  • 2 c. eggnog (do not use low-fat)
  • 1-1/3 c. milk
  • 2 small pkgs. instant vanilla pudding mix
  • 1/2 t. rum extract (or vanilla extract)
  • 1/8 t. ground nutmeg
  • 1 c. heavy whipping cream, whipped

Instructions

Cut each cookie into two 2-1/2-inch sections; set aside.

Crush remaining 1-inch pieces. In a small bowl, combine the cookie crumbs, graham cracker crumb and butter; press onto the bottom of a greased 9-inch spring form pan.

In a large bowl, beat the cream cheese until smooth. Beat in the eggnog, milk, dry pudding mixes, extract and nutmeg until blended well.

Whip cream until stiff peaks form. Fold whipped cream into pudding mixture. Spoon over crust. Cover and refrigerate for 6 hours or overnight.

Just before serving, remove side of pan. Arrange reserved cookies (standing upright) around dessert and press gently into sides. Refrigerate leftovers.

NOTE: Serves 12.