Difficulty: Easy - for beginners
Serves: 12 servings
â€¢1 can (13-1/2 ounces) Pirouette cookies
â€¢1/2 cup graham cracker crumbs
â€¢1/4 cup butter, melted
â€¢2 packages (8 ounces each) cream cheese, softened
â€¢2 cups cold eggnog
â€¢1-1/3 cups cold whole milk
â€¢2 packages (3.4 ounces each) instant vanilla pudding mix
â€¢1/2 teaspoon rum extract
â€¢1/8 teaspoon ground nutmeg
â€¢1 cup heavy whipping cream
â€¢Cut each cookie into two 2-1/2-in. sections; set aside. Crush remaining 1-inch pieces. In a small bowl, combine the cookie crumbs, cracker crumbs and butter; press onto the bottom of a greased 9-in. springform pan.
â€¢ In a large bowl, beat the cream cheese until smooth. Beat in the eggnog, milk, dry pudding mixes, extract and nutmeg until smooth. Whip cream until stiff peaks form. Fold whipped cream into pudding mixture. Spoon over crust. Cover and refrigerate for 6 hours or overnight.
â€¢ Just before serving, remove sides of pan. Arrange reserved cookies around dessert and press gently into sides. Refrigerate leftovers. Yield: 12 servings.
Editor's Note: This recipe was tested with commercially prepared eggnog. Reduced-fat eggnog is not recommended.