Elegant Eggnog Dessert
1 can (13-1/2 ounces) Pirouette cookies
1/2 cup graham cracker crumbs
1/4 cup butter, melted
2 packages (8 ounces each) cream cheese, softened
2 cups cold eggnog (This was prepared with commercially available eggnog and does not work well with reduced-fat eggnog.)
1 1/3 cups cold whole milk
2 packages (3.4 ounces each) instant vanilla pudding mix
1/2 teaspoon rum extract
1/8 teaspoon ground nutmeg
1 cup heavy whipping cream
Cut each cookie into two 2-1/2-inch sections and set them aside. Crush the remaining 1-inch pieces. In a small bowl, mix together the cookie crumbs, graham cracker crumbs and butter. Press this mixture into the bottom of a greased 9-inch spring form pan.
In a large bowl, beat the cream cheese until smooth using an electric hand mixer. Add the eggnog, milk, dry pudding mixes, extract and nutmeg and beat until smooth. In a small bowl, whip the cream until stiff peaks form. Fold the whipped cream into the pudding mixture; spoon this over the crust. Cover and refrigerate for at least 6 hours or overnight.
Just before serving, remove the sides of the spring form pan. Arrange the reserved cookies around the dessert and press them gently into sides. Refrigerate leftovers, if there are any.Â