This impressive dessert has become so popular that I have to make two every year—one to take to work and one for family on Christmas Day! Any flavor of Pirouette cookies can be used, and vanilla can be substituted for the rum flavoring.
What You Need:
(Makes 12 servings)
1 can (13 & 1/2 ounces) of Pirouette cookies
1/2 cup of graham cracker crumbs
1/4 cup of butter, melted
2 packages (8 ounces each) of cream cheese, softened
2 cups of cold eggnog
1 & 1/3 cups of cold whole milk
2 packages (3.4 ounces each) of instant vanilla pudding mix
1/2 teaspoon of rum extract
1/8 teaspoon of ground nutmeg
1 cup of heavy whipping cream
What to Do:
STEP 1) Cut each cookie into two 2 &1/2 inch 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 inch springform pan.
STEP 2) 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 the pudding mixture over crust. Cover and refrigerate for 6 hours or overnight.
STEP 3) Just before serving, remove sides of pan. Arrange reserved cookies around dessert and press gently into sides. Refrigerate leftovers.
STEP 4) Happy New Year & Enjoy!