ELEGANT EGG NOG CAKE
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ING 13-1/2 ounce can Pirouette cookies 1/2 cup graham cracker crumbs 1/4 cup melted butter, 2 8 oz packages cream cheese, 2 cups cold eggnog 1-1/3 cups cold whole milk 2 3.4 ounces pkg instant vanilla pudding mix 1/2 teaspoon rum extract 1/8 teaspoon ground nutmeg cup heavy whipping cream
PREP CRUST Cut each cookie into two 2-1/2-in. sections; set aside. Crush remaining inch pieces; combine with gr/cracker crumbs, butter; press onto bottom of greased 9" springform.
FILLING beat cream cheese smooth. Beat in smooth eggnog, milk, dry pudding mixes, extract and nutmeg. Whip cream to stiff peaks. Fold into pudding mixture. Spoon over crust. Cover/chill 6 hours or overnight.
FINAL Just before serving, remove sides of pan. Arrange reserved cookies around dessert and press gently into sides. Garnish with chocolate curls. Add a pretty ribbon.
CHEF'S NOTES Tested with commercially prepared eggnog. Reduced-fat eggnog not recommended. Uses Pepperidge Farm brand cookies.