| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | D, E, S, S, E | 9 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. Recipe by: MR FOOD Posted to MC-Recipe Digest V1 #1042 by Meg Antczak <meginny@frontiernet.net> on Jan 24, 1998
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