2 pk (5-1/2 ounces each)
-chocolate-laced pirouette
-cookies
1/3 c Graham cracker crumbs
3 tb Parkay(r) margarine; melted
16 oz Cream cheese; softened
2 c Cold prepared eggnog
1 3/4 c Cold milk
2 pk (4-serving size each)
-jell-o(r) instant; french
-vanilla or pudding and pie
-filling, vanilla flavor
1 tb Rum
1/8 ts Ground nutmeg
Cool whip(r) whipped
-topping; thawed (optional)
Ribbon; (optional)
Reserve 1 cookie for garnish, if desired. Cut 1-inch piece off 1 end of
each of the remaining cookies. Crush 1-inch pieces into crumbs; set aside
remaining cookies for sides of cake. Combine cookie crumbs, graham cracker
crumbs and margarine until well mixed. Press crumb mixture firmly onto
bottom of 9-inch springform pan.
Beat cream cheese at low speed of electric mixer until smooth. Gradually
add 1 cup of eggnog, blending until mixture is very smooth. Add remaining
eggnog, milk, pudding mix, rum and nutmeg. Beat until well blended, about 1
minute. Pour cream cheese mixture carefully into pan. Chill until firm,
about 3 hours. Run hot metal spatula or knife around edges of pan before
removing sides of pan.
Press remaining cookies, cut-sides down, into sides of cake. Garnish with
whipped topping and reserved cookie, if desired. Tie ribbon around cake, if
desired.
Prep time: 45 minutes
Chill time: 3 hours
Yields
1 Servings