| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | French | Desserts | 1 | Servings |
INGREDIENTS
| 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) |
INSTRUCTIONS
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 Recipe by: Treasury of Christmas Recipes (1991) Posted to MC-Recipe Digest V1 #938 by "Eugene Johnston" <ejohnston@mailexcite.com> on Nov 30, 1997
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