 |
Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 12 |
|
I haven't made it yet but it looks really good. I'm storing it here for safe-keeping. The cook time is actually chilling time. Ingredients:
1 (13 1/2 ounce) can pirouette cookies, divided |
1/2 cup graham cracker crumbs |
1/4 cup butter, melted |
2 (8 ounce) packages cream cheese, softened |
2 cups eggnog, cold |
2 cups milk, cold |
2 (3 1/2 ounce) packages vanilla instant pudding mix |
1/2 teaspoon rum extract |
1/8 teaspoon ground nutmeg |
1 cup heavy whipping cream, whipped |
Directions:
1. Cut 20 cookies into three (3) 2 sections and set aside. Crush remaining cookies.
2. In a small bowl, combine the cookie crumbs with the graham cracker crumbs and melted butter.
3. Press onto the bottom of a 9 springform pan.
4. In large mixing bowl, beat the cream cheese until smooth.
5. Beat in the eggnog, milk, pudding mixes, rum extract and nutmeg until smooth.
6. Fold in the whipping cream (be sure to whip first).
7. Pour over crust, cover and refrigerate at least 4 hours, or overnight.
8. Just before serving, remove sides of pan.
9. Arrange reserved cookes around dessert (standing up) and gently press into sides.
10. Refrigerate leftovers.
11. Cooking time is actually chilling time.
|
|