Eggnog cheese cake

Yield: 10 Servings

Measure 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!

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