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chocolate laced pirouette cookies graham cracker crumbs butter cream cheese cool prepared eggnog milk rum nutmeg
Viewed: 20 - Published at: 4 years agoIngredients
- 2 pkg. (5 1/2 ounce. each) chocolate laced pirouette cookies
- 1/3 c. graham cracker crumbs
- 3 tbsp. melted butter
- 2 pkg. (8 ounce.) softened Philadelphia cream cheese
- 2 c. cool prepared eggnog
- 2 c. cool lowfat milk
- 2 pkg. (4 serving size) Jello instant French vanilla pudding & pie filling
- 1 tbsp. rum
- 1/8 teaspoon nutmeg
Method
- Reserve 1 cookie for garnish, if you like.
- Cut 1 inch off 1 end of each of the remaining cookies.
- Crush 1 inch pcs into crumbs; set aside remaining cookies for side of cake.
- Combine cookie crumbs, graham cracker crumbs and butter till well mixed.
- Press crumb mix firmly into bottom of 9 inch springform pan.
- Beat cream cheese at low speed of mixer till smooth.
- Gradually add in 1 c. of eggnog, blending till very smooth.
- Add in remaining eggnog, lowfat milk, pudding mix, rum and nutmeg.
- Beat till well blended, about 1 minute.
- Pour cream cheese mix carefully into pan.
- Refrigerateor possibly freeze till hard, about 3 hrs.
- To remove, run warm metal spatula or possibly knife around edges of pan before removing sides of pan.
- Before serving, press remaining cookies, cut sides down, into sides of cake.
- Garnish with canned whipped cream topping and reserved cookie.
- If you like, tie a festive ribbon around cake.
