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Elegant Eggnog Dessert
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1 can (13-1/2 ounces) Pirouette cookies
1/2 cup graham cracker crumbs
1/4 cup butter, melted
2 packages (8 ounces each) cream cheese, softened
2 cups cold eggnog
2 cups cold milk
2 packages (3.4 ounces each) instant vanilla pudding mix
1/2 teaspoon rum extract
1/8 teaspoon ground nutmeg
1 cup heavy whipping cream
Cut each cookie into 2 2-1/2-in. sections; set aside. Crush remaining 1-inch
pieces. In a small bowl, combine the cookie crumbs, cracker crumbs and butter;
press onto the bottom of a greased 9-in. springform pan. In a large mixing
bowl, beat the cream cheese until smooth. Beat in the eggnog, milk, pudding
mixes, extract and nutmeg until smooth. Whip cream until stiff peaks form. Fold
whipped cream into pudding mixture. Spoon over crust. Cover and refrigerate for 4
hours or overnight. Just before serving, remove sides of pan. Arrange reserved
cookies around dessert and press gently into sides. Refrigerate leftovers.
Editor's Note: This recipe was tested with commercially prepared eggnog.
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Printed from tasteofhome.com Oct 6, 2008Copyright Reiman Media Group, Inc © 2008 |