3/4 c Graham cracker crumbs
1/2 c Sugar; divided
1/2 ts Ground nutmeg
1/4 c Butter; melted
1 Envelope; (0.25 ounce)
-unflavored gelatin
1/4 c Cold water
8 oz Cream cheese; softened
1 c Eggnog
1 c Heavy cream
In a small bowl, combine the graham cracker crumbs, 1/4 cup sugar, the
nutmeg, and butter; mix well. Press into the bottom of an 8-inch square
baking dish; set aside. In a small saucepan, combine the gelatin and water;
set aside for 5 minutes to soften. Stir over low heat for 3 to 4 minutes,
or until the gelatin is dissolved; remove from the heat and set aside. In a
large bowl, with an electric beater on medium speed, beat the cream cheese
and the remaining 1/4 cup sugar until well blended. Stir in the dissolved
gelatin and the eggnog until well blended. Chill for 8 to 10 minutes, or
until slightly thickened. In a medium-sized bowl, whip the cream until
stiff peaks form. Fold the whipped cream into the eggnog mixture, then pour
over the prepared crust. Cover and chill for at least 3 hours before
serving.
Note: You can make this even easier by using 2 cups prepared whipped
topping instead of whipping the heavy cream yourself. For an extra-special
holiday look, sprinkle the top with some additional nutmeg, drizzle with a
bit of melted chocolate, or dot with red and green maraschino cherries.
Yields
9 Servings