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Elegant Eggnog Dessert Recipe

Elegant Eggnog Dessert Recipe photo by Taste of Home

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This impressive dessert has become so popular that I have to make three every year—one for my husband to take to work, one for our family on Christmas Eve and one for his family Christmas Day! Any flavor of Pirouette cookies can be used, and vanilla can be substituted for the rum flavoring. —Lisa Scanio, Tampa, Florida

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Elegant Eggnog Dessert Recipe

Prep: 30 min. + chilling

Yield: 12 Servings

30 30

Ingredients

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
1-1/3 cups cold whole 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

Directions

Cut each cookie into two 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 bowl, beat the cream cheese until smooth. Beat in the eggnog, milk, dry 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 6 hours or overnight.
Just before serving, remove sides of pan. Arrange reserved cookies around dessert and press gently into sides. Refrigerate leftovers. Yield: 12 servings.

Editor's Note: This recipe was tested with commercially prepared eggnog. Reduced-fat eggnog is not recommended.

Originally published as Elegant Eggnog Dessert in Taste of Home December/January 2008, p21

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Elegant Eggnog Dessert

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Reviewed on Dec. 24, 2012 by PatienceBentley

Delicious! I'm not sure why some of you mention it tastes like flour? Flour isn't even an ingredient! If it's runny it's very possible that you didn't whip it long enough. If you are mixing by hand then this is not the recipe for you! It requires lots of mixing and I can't imagine doing it without a kitchenaid or other mixer. If it's super runny when you're pouring it in the pan then that's a sign it probably needs more mixing. Also make sure you whip the heavy cream into a whipped cream like texture before you add it in. If you just pour in the heavy whipping cream then it's never going to thicken.

Reviewed on Dec. 09, 2012 by junglestar

This dessert is out of this world! I have made it twice and had great reviews. Will be making it again for a small party of 7. Thank you for sharing.

Reviewed on Nov. 23, 2012 by jaceyd

I've made this dessert several times - always with rave reviews wherever I take it! It's quite easy and tastes wonderful...even to folks who don't like eggnog! I've used 2% milk instead of whole and it's been fine. The only thing I've had to do is buy two cans of the Pirouettes to ensure there are enough to go around the cake.

Reviewed on Nov. 19, 2012 by junglestar

I did this for friends the other night and everybody love this dessert. Its so creamy and rich,so easy to make, just in time for the holidays. I am planning on making it again for my Christmas party. Thank you jb

Reviewed on Sep. 21, 2012 by RFM

What a catastrophe! it never integrated was liquid.. it was a horrible taste of dry pudding with flour and a lot of eggnog 2 cups. Dont waste your ingredients. My husband must to put 6 sheets gelatine and then in the refrigerater in order to thicken and integrated the cake... Here they have a nice picture but it look not like this afterwards and tastes flour and dry pudding ahhh

Reviewed on Dec. 31, 2011 by allison822

What a catastrophe! The cold eggnog and milk hardened the cream cheese, so it never integrated. The whipped cream didn't fold in, so it was just giant lumps. After 9+ hours of chilling, it was the consistency of eggnog. A colossal waste of ingredients and time. Never again.

Reviewed on Dec. 30, 2011 by midge12

AWESOME :) I how ever did not use the Piroutte cookies & it was fine with out them. Would make it again in a heart beat the whole family & friends really enjoyed it:)

Reviewed on Dec. 29, 2011 by mg1

This dessert sounds delicious and looks beautiful. Before I make it, though, I 'd appreciate some advice. Since one reviewer said that the ribbon is needed to keep the Pirouette cookies in place, how do you cut or serve it?

Reviewed on Dec. 19, 2011 by jennywrenn

I made this for my church's Christmas party, and it was a HUGE hit! Very easy to make. I will definitely make it again. Only issue is that two lengths of ribbon tied around the dessert were needed to stabilize the pirouette cookies. Otherwise, they would have collapsed outward.

Reviewed on Dec. 15, 2011 by Deucemanley

This dessert was very light and tasty. Had good reviews from my book club ladies. For the one comment about the heavy cream, the directions say to whip the cream until stiff and fold in. Will definately make again.

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