Ingredients
- 2 Packages (5 1/2 ounce. each) chocolate-laced pirouette cookies
- 1/3 c. graham cracker crumbs
- 3 tbsp. butter, melted
- 2 Packages (8 ounce. each) Philadelphia Brand Cream Cheese, softened
- 2 c. cool prepared eggnog
- 2 c. cool lowfat milk
- 2 Packages (4 serving size each) Jello Instant Pudding and Pie Filling, French
- Vanilla or possibly Vanilla Flavor
- 1 tbsp. rum
- 1/8 teaspoon grnd nutmeg
- Cold Whip Whipped Topping, thawed (optional)
- Ribbon (optional)
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Eggnog Cheesecake
Servings: 4
Directions
- Reserve 1 cookie for garnish, if you like. Cut 1 inch piece off 1 end of each of the remaining cookies. Crush 1 inch pcs into crumbs; set aside remaining cookies for sides of cake.
- Combine cookie crumbs, graham cracker crumbs and butter till well mixed. Press crumb mix firmly onto bottom of 9 inch springform pan.
- Beat cream cheese at low speed of electric mixer till smooth. Gradually add in 1 c. of the eggnog, blending till mix is 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. Refrigeratetill hard, about 3 hrs. Run warm metal spatula or possibly knife around edges of pan before removing sides of pan.
- Press remaining cookies, cut sides down, into sides of cake. Garnish with whipped topping and reserved cookie, if you like. Tie ribbon around cake, if you like. Makes 12 servings. Prep time: 45 min. Refrigeratetime: 3 hrs.
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