Post by zanadu on Feb 8, 2009 17:52:35 GMT -5
Ingredients:
2 pkg. (5-1/2 oz. each) chocolate-laced pirouette cookies
1/3 cup Graham Cracker Crumbs
3 Tbsp. butter or margarine, melted
2 pkg. (8 oz.) Cream Cheese, softened
2 cups eggnog, divided
1 cup milk
2 pkg. French Vanilla Instant Pudding
1 Tbsp. light rum
1/8 tsp. ground nutmeg
Instructions:
Cut 1-inch piece off 1 end of each cookie; crush 1-inch pieces.
Reserve long pieces for garnish. Mix cookie crumbs, graham cracker
crumbs and butter. Press firmly onto bottom of 9-inch spring form pan.
Beat cream cheese in large bowl with electric mixer on medium speed
until creamy. Gradually add 1 cup of the eggnog, blending until
smooth. Add remaining 1 cup eggnog, milk, pudding mixes, rum and
nutmeg. Beat 1 minute or until well blended. Pour into prepared pan.
Refrigerate 3 hours or until firm. Run small knife or metal spatula
around rim of pan to loosen cake; remove rim of pan. Press reserved
pirouette cookie pieces into side of cake. Garnish with whipped
topping and additional cookies, if desired. Store leftover dessert in
refrigerator.
2 pkg. (5-1/2 oz. each) chocolate-laced pirouette cookies
1/3 cup Graham Cracker Crumbs
3 Tbsp. butter or margarine, melted
2 pkg. (8 oz.) Cream Cheese, softened
2 cups eggnog, divided
1 cup milk
2 pkg. French Vanilla Instant Pudding
1 Tbsp. light rum
1/8 tsp. ground nutmeg
Instructions:
Cut 1-inch piece off 1 end of each cookie; crush 1-inch pieces.
Reserve long pieces for garnish. Mix cookie crumbs, graham cracker
crumbs and butter. Press firmly onto bottom of 9-inch spring form pan.
Beat cream cheese in large bowl with electric mixer on medium speed
until creamy. Gradually add 1 cup of the eggnog, blending until
smooth. Add remaining 1 cup eggnog, milk, pudding mixes, rum and
nutmeg. Beat 1 minute or until well blended. Pour into prepared pan.
Refrigerate 3 hours or until firm. Run small knife or metal spatula
around rim of pan to loosen cake; remove rim of pan. Press reserved
pirouette cookie pieces into side of cake. Garnish with whipped
topping and additional cookies, if desired. Store leftover dessert in
refrigerator.