2 pkgs. 5 1/2ozs each pirouette cookies
1/3 cup graham cracker crumbs
3 tbsp. butter, melted
2 8oz pkgs. cream cheese, softened
2 cups cold eggnog
2 cups cold milk
2 pkgs. 4-serving size vanilla or french vanilla pudding mix
1 tbsp. rum
1/8 tsp. ground nutmeg
whipped topping, thawed
Reserve 1 cookie for garnish, if desired. Cut 1-inch piece off one end of each of the remaining cookies. Crush 1-inch pieces into crumbs; set aside remaining cookies for sides of cake. Combine cookie crumbs, graham cracker crumbs and butter until well mixed. Press crumb mixture firmly onto bottom of 9-inch springform pan.
Beat cream cheese at low speed of electric mixer until smooth. Gradually add 1 cup of the eggnog blending until mixture is very smooth. Add remaining eggnog, milk, pudding mix, rum and nutmeg. Beat until well blended, about 1 minute. Pour cream cheese mixture carefully into pan. Chill until firm, about 3 hours. Run hot metal spatula or knife around the 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 desired.
Recipe Courtesy: Great American Favorite Brand Name Cookbook
