Elegant Eggnog Dessert Recipe
- 1 can (13-1/2 ounces) Pirouette cookies
- 1/2 cup graham cracker crumbs
- 1/4 cup butter, melted
- 2 packages (8 ounces each) PHILADELPHIA® 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
- 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.
Reviews for Elegant Eggnog Dessert(16)
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very soggy cookies, and runny!
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.
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.
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.
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
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