|2 packs||Chocolate-laced Piroutte coo|
|16 ounces||Cream cheese softened|
|⅓ cup||Graham cracker crumbs|
|8 ounces||French vanilla instant puddi|
|⅛ teaspoon||Ground nutmeg|
|3 tablespoons||Butter, melted|
|2 cups||Whipped cream or Kool-Whip|
Cut 1 inch crosswise off of each cooky. Crush the short pieces; set long ones aside for a garnish. Mix the cooky crumbs, Graham cracker crumbs, & the butter. Press this mixture firmly into the bottom of a 9 inch springform pan. Beat the cream cheese in a large bowl until smooth. Gradually add 1 cup of eggnog, blending until smooth.
Add remaining eggnog, buttermilk, pudding mix, rum, & nutmeg. Deat until well blended. Pour carefully into the springform pan. Chill until firm, usually approx. 3 hours. Remove the sides of the pan.
Place the remaining cooky pieces on top as a garnish then top with the whipped cream. Serves 10-12. Enjoy!
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