Elegant Eggnog Dessert Recipe

Reviewed on Jan. 14, 2011 by lauries

This is wonderful. Very rich so next time I make it I will cut it into smaller pieces. I knew we were only going to eat half the first time so I only put the Pirouline (that's the brand of those cookies here in Canada) cookies on half the dessert so I could freeze it. It froze great. And, actually I didn't find the cookies that were on the pieces that I froze went soggy or anything so I think next time I'll put all the cookies on and freeze like that. If you like eggnog this is amazing.

Reviewed on Jan. 02, 2010 by backburner

When I bring this dessert to parties people will take a piece of this first to make sure they have some when they are done eating. I always bring home a clean plate!

Reviewed on Dec. 26, 2009 by lisaacb

Receives lots of great comments everytime we serve this at a party

Reviewed on Dec. 16, 2009 by eva_diva1

Let me start off by saying that I would definately make the filling again, it was really tasty, but would reconsider the pirouette cookies border. I don't know if it's because of the firmness of the filling or what, but 'elegant' looking it was not. I used 1 1/2 cups milk and it was a bit firmer than pudding but not like a cheesecake. Anyway, when I was pressing in the cookies, the filling was oozing out and the cookies were tipping over. It was a mess! I would love to get suggestions on how other made this part work. If not, I'm thinking a traditional graham pie crust might be the answer.

Reviewed on Dec. 06, 2009 by JrBakerInON

I read all the reviews beforehand, and still chose to make this recipe. The only change I made was to bake the crust for 10 minutes at 350. Otherwise, I followed the recipe using 2 cups of milk, and 2 cups of eggnog. I used whole milk. I let the mixture (cream cheese, pudding & milk) thicken, while I whipped the whipping cream until stiff peaks formed. And I folded it in the main mixture. I was able to spoon the mixture into the pan. I refrigerated overnight, and the cake turned out great. It kept it's shape, and the cookies stuck right to it. It tasted great as well, and I received a lot of compliments on it. I'm not sure why others had such a bad experience with this cake, but mine was definetly a positive one and I would make this again.

Reviewed on Dec. 29, 2008 by angela pennock

I made this and it tastes so yummy, but the crust stuck to the pan and it made a terrible mess. Any tips on correcting that...ruined the presentation!!

Reviewed on Dec. 26, 2008 by JeanInWa

I made this for Christma BEFORE I read the reviews, and was pretty upset thinking that it was going to ooze. I used 2 cups of milk and two of eggnog. I beat the whipping cream first, and kept it in the freeze staying very cold while I mixed the rest. It spooned into the pan very nicely.

When I took the side off the pan, it STAYED firm! I put the cookies around the outside, but didn't put a ribbon on and they stayed wonderfully!

I used sugar free pudding. One of vanilla and one of cheesecake flavor. I also used a couple splashes of rum because I didn't have rum extract. I will definately make this again!

Reviewed on Dec. 25, 2008 by bbyeomans

I have made 3 of these now and each one has turned out just like the picture. Very firm and holds it shape, even while slicing. Those having problems should make sure to use instant pudding and whip the whipped cream very stiff before adding, thats when I notice it firms up quite nicely even before putting into the pan. Don't give up one this one ... it is worth trying again until you get it right!

Reviewed on Dec. 21, 2008 by KIMBERLY18

I also had problems with the texture, I tried it twice thinking I had did something wrong or left something out and I got the same results. I was disappointed since It was pretty expensive to make using the pirouette cookies.

kim

Reviewed on Dec. 16, 2008 by KathieM

After reading all the reviews, I decided to try this for Christmas dinner (2008) I'm glad I read reviews because this recipe still says 2 cups of milk instead of 1. I'll give it a try with 1 cup.

Reviewed on Dec. 15, 2008 by yooper38

I too had problems with the texture. I was expecting the consistency of cheesecake, but it came out like a pudding, even after refrigerating for 8 hours!

Reviewed on Nov. 26, 2008 by o.blonde1

FOLLOW UP:

I added an extra packet of pudding mix to the liquidy batch, and it's set up. It is a much more pudding-like consistency, but servable.

My 2nd attempt at the cake, with less milk, worked beautifully!

Reviewed on Nov. 26, 2008 by o.blonde1

I really wish I would have read the reviews here BEFORE making this dessert. There is TOO MUCH LIQUID in the above recipe. I didn't "spoon" in the batter as much as I poured it. And there was no "folding" in of the whipped cream as much as it was plopping cream into milk & eggnog.

I'm writing before heading to the store to get more ingredients for a 2nd attempt. Am I glutton for punishment? Maybe. It does taste great, but is the wrong consistency. I really hope try #2 works out better than the first try. In the mean time, TOH may want to adjust the recipe, cause what is above just can't be right! Grrrr.

Reviewed on Oct. 24, 2008 by suestarre

Re: Elegant Eggnog Dessert

I made this for our Heart Sister's Christmas party, last December and it tasted great. It was a little too soft though, I think next time I make it I will cut back on the milk. It could be because I used 2% and maybe it should say whole milk. Even though once the ribbon came off the presentation kind of went out the window or should I say it just collapsed...everyone loved the taste. I will try again this year.

suestarre

Reviewed on Oct. 17, 2008 by ChantelG

I used the one cup of milk recommended by Carol Koff (even though looking at the recipe on the site it says two) and it worked! My cake/dessert thing turned out great. I made it for a church fund raiser and it sold for $20 ($2 a slice), I'll have to make one for me because I didn't get to taste and my little sister almost cried because I wouldn't give her any. The people who got slices are all clamoring for the recipe, thanks.

Reviewed on Aug. 10, 2008 by ccroy3

This recipe was such a hit during our family Christmas dinner that I have been asked to make it every year!!! It's a beautiful dessert and such a luscious flavor! Lots of raves!

Littleitaly3

Reviewed on Feb. 27, 2008 by Danswife_OR

Well now! That is interesting! I copied the recipe from the link provided here, the website one. At that time it called for 2 cups of milk (I just checked my copy to be sure). Now it says 1 cup milk.

Thank you for your review, and for mentioning the discrepencies in the recipe, Carolkoff! I'll go back and amend the recipe in my file, and am looking forward to trying it next Thanksgiving or Christmas

Reviewed on Feb. 26, 2008 by CarolKoff

If you made this dessert using the Dec. & Jan Taste of Home Magazine Recipe, like I did and had pudding for dessert, the reason is simple. Recipe in the Magazine calls for 2 cups of milk. Website calls for 1 cup of milk. I just could not figure out why some made this and it turned out fine, while others had a soupy mess. I really enjoyed the taste and will make it again, this time using only 1 cup of milk and not baking the crust as it was awfully hard. Carolkoff

Reviewed on Jan. 12, 2008 by nettiebakes

I am wonderind if the varied results might have something to do with the different types of Egg Nog there is. I wonder if some companies use thickening agents in their Nogs which in turn helps to thicken the finished product. Very curious, I feel bad that some people had bad experiences. Ours was great. Annette

Reviewed on Jan. 11, 2008 by thewisecook

I recently made this exactly as the recipe stated. The appearance was spectacular and was one of the prettiest desserts I've ever made BUT when we went to cut it it was the consistency of pudding and the crust had set up like concrete. It went from a work of art to a big mess in a hurry. We ended up scraping the pudding off the crust and eating it in bowls with a spoon. Also I filled the 9" spring pan up to the brim and still had a ton of the filling left over. I could have made a 5" spring pan along with the 9".

I will not be making this again but I will use the idea of decorating with the cookies on a regular cheesecake.

Reviewed on Jan. 07, 2008 by mimmit

Reviewed on Jan. 06, 2008 by Danswife_OR

I copied this recipe to try at a later date because it looks and sounds so good. However, after reading the various comments I'm planning to adjust the ingredients.

One thing I'm wondering is if perhaps it should read eggnog OR milk..

Reviewed on Jan. 05, 2008 by montanasredsun

Can anyone on staff clear up the mystery of why so many posters had the same experience...runny filling that did not firm up or resemble the picture? It looks so elegant I'd love to try it, but wonder if the recipe needs revised first.  

Reviewed on Jan. 02, 2008 by tetleysmom

What a disappointment this recipe was! I made it for Christmas Day dessert and it just was not good. I made it two days ahead, so there would be plenty of time for it to chill and set up, but when I loosened the springform pan, everything just seemed to start collapsing and turned mushy. Didn't like the pirouette cooky crust either; texture and taste was weird. I'm just sorry I wasted all the good ingredients on something like this. Never will I make this again - ever!

Reviewed on Jan. 02, 2008 by teflach

I saw this recipe and I love eggnog and boiled custard. Also the Walmart close to me had pirouette cookies by Pepperidge Farms. Then I saw this comment so Im afraid to try it. teflach

Reviewed on Jan. 01, 2008 by Tricia122

I so wish I had read these reviews before trying to make this for Christmas dessert. What a mistake! I took it out of the fridge after it had chilled overnight, virtually 24 hours, and it was nothing but mush. There was no way I was going to unhook the springform pan for fear of letting loose an avalanche of pudding all over the floor! I followed the recipe exactly. I thought I'd freeze it, maybe turn it into an "ice cream cake" type thing, but as I suspected might happen, it just crystallized like freezer burned ice cream and that was not successful either., My mom suggested I try making this again with less liquid, but I'm not going to waste my time. I would like Taste of Home to recognize all of our complaints and test it themselves to see if perhaps this recipe is just plain wrong. I do realize other people have been having success, but so many of us with failures? Something must be wrong with it. My children have been enjoying the cut up pirouette cookies that are left over, however.

Reviewed on Jan. 01, 2008 by tessmoore

I'm not into eggnog, what can be used in place of eggnog? It seems like a lot of milk already.

tess moore

Reviewed on Dec. 29, 2007 by keeteen

Reviewed on Dec. 28, 2007 by CarolKoff

I made this dessert for Christmas and after releasing the pan tried to place the cookies on the side. After getting about one fourth of the cookies to stick on the side they all fell off. Eventully the dessert collapsed. Fortunately, I placed the dessert in a large round container and placed the cookies on top and we all ate it with bowls and spoons. It was very good tasting but there is something wrong with the ingredients. Too much liquid for only 2 pkgs. of vanilla pudding. I can't believe this receipe was tested!! CMohr

Reviewed on Dec. 28, 2007 by Anonymous

I made this dessert for christmas for my family & friends it turned out gorgousand looked just like the pictre and the tast was heavenly.Thank you so much for this wonderful recipe.Marty Stimac Laurie Mo.

Reviewed on Dec. 27, 2007 by kaltec

Re: Elegant Eggnog Dessert

I'm glad to read others had a problem with this recipe. I made it for Christmas dinner and was shocked when I removed the sides of the pan and the whole dessert just fell down into a liquid puddle. Fortunately, our relatives that were here for dinner have a great sense of humor and we all had a good laugh. It did taste very good but did NOT look like the picture. I would really like to find out what went wrong. Was there a printing mistake in the ingredients or the instructions? As printed, it was a simple enough dessert with not very many ingredients so I can't imagine messing it up if all is correct.

Kaltec

Reviewed on Dec. 27, 2007 by HDMac_WA

 I am trying this on the weekend. sooooooo, I am going to go easy on the liquid.  This just sounds terrific and it has been getting GREAT reviews!!

Reviewed on Dec. 27, 2007 by talbotcolleen

I too tried this recipe exactly as stated and although I received compliments on the taste, found the dessert very soft. It never did firm up as I expected it to. The presentation was ruined because of the softness of the dessert. I don't know if freezing it a little beforehand would have helped. I won't be making this dessert again.

Reviewed on Dec. 27, 2007 by cbkaulins

Made this last evening and I followed the recipe exactly. Not sure what happened or what I did wrong, but did not turn out and was extremely runny. It never got thick. I thought maybe the recipe listed was wrong and there was too much liquid. Maybe the cream cheese wasn't soft enough. I couldn't fold the whipped cream into it. It was like just dropping whipped cream into egg nog and milk. Too runny. Anyone else have this problem?

Reviewed on Dec. 26, 2007 by EAGMizell

Reviewed on Dec. 26, 2007 by gretchenD

We had this on Christmas Day and it was a big hit, a very light texture. Yummy!!

GretchenD

Reviewed on Dec. 26, 2007 by gevette66

I made this for our Christmas dinner. Flavor was great but was disappointed - when took out of the pan the dessert did not hold its form and was more pudding consistancy. Next time I will try with 1/2 the liquid.

Reviewed on Dec. 23, 2007 by mackie

This is so beautiful! I can't wait to make it. Thank you. Colleen

Reviewed on Dec. 23, 2007 by ruthiebear

I made this for my work Christmas party. It was easy and it looked like I knew what I was doing. Thanks RuthAnn

Reviewed on Dec. 20, 2007 by Anonymous

I made this for my workplace at the hospital and everyone loved it! It wasn't hard to make and it was so beautiful..