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chocolate laced pirouette cookies graham cracker crumbs margarine cream cheese eggnog milk instant vanilla pudding rum ground nutmeg chocolate
Viewed: 75 - Published at: 2 years agoIngredients
- 11 ounces chocolate laced pirouette cookies (plain can be used but look for the chocolate laced)
- 1/3 cup graham cracker crumbs
- 3 tablespoons margarine, melted
- 16 ounces cream cheese, softened
- 2 cups eggnog, cold
- 2 cups milk, cold
- 2 (3 1/2 ounce) packages instant vanilla pudding or (3 1/2 ounce) packages French vanilla instant pudding
- 1 tablespoon rum
- 1/8 teaspoon ground nutmeg
- Cool Whip, thawed, for garnish (optional)
- grated semisweet chocolate, for garnish (optional)
Method
- Trim pirouette cookies to 1 1/2 to 2 inch lengths; set aside.
- Crush trimmed off ends into crumbs.
- Combine cookie and graham cracker crumbs with margarine.
- Press firmly into a 9-inch springform pan.
- Beat cream cheese with an electric mixer until smooth.
- Gradually add eggnog, milk, pudding mix, rum and nutmeg, beating continuously until very smooth.
- Pour over graham cracker/cookie crust.
- Chill for at least 3 hours.
- Remove from fridge.
- Run a hot knife or metal spatula around the edges of pan to loosen.
- Remove sides of pan.
- Gently press reserved cookies onto the side of cake, cut sides down.
- Garnish as desired with Cool Whip and grated chocolate.
- Serve!
