Eggnog cheese cake
10 Servings
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Eggnog |
| 2 | packs | Chocolate-laced Piroutte coo |
| 16 | ounces | Cream cheese softened |
| ⅓ | cup | Graham cracker crumbs |
| 8 | ounces | French vanilla instant puddi |
| 2 | cups | Buttermilk |
| 1 | tablespoon | Rum |
| 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!