| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
French |
Cheese, Cakes |
10 |
Servings |
INGREDIENTS
| 2 |
c |
Eggnog |
| 2 |
pk |
Chocolate-laced Piroutte coo |
| 16 |
oz |
Cream cheese softened |
| 1/3 |
c |
Graham cracker crumbs |
| 8 |
oz |
French vanilla instant puddi |
| 2 |
c |
Buttermilk |
| 1 |
tb |
Rum |
| 1/8 |
ts |
Ground nutmeg |
| 3 |
tb |
Butter, melted |
| 2 |
c |
Whipped cream or Kool-Whip |
INSTRUCTIONS
Cut 1 inch crosswise off of each cooky. Crush the short pieces; set
long ones aside for a garnish. Mix the cooky crumbs, Graham cracker
crumbs, & the butter. Press this mixture firmly into the bottom of
a 9 inch springform pan. Beat the cream cheese in a large bowl
until smooth. Gradually add 1 cup of eggnog, blending until smooth.
Add remaining eggnog, buttermilk, pudding mix, rum, & nutmeg. Deat
until well blended. Pour carefully into the springform pan. Chill
until firm, usually approx. 3 hours. Remove the sides of the pan.
Place the remaining cooky pieces on top as a garnish then top with
the whipped cream. Serves 10-12. Enjoy!
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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