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
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!
Yields
10 Servings