Ingredients
- 2 c eggnog
- 2 c whipped cream
- 2 c buttermilk
- 16 oz cream cheese softened
- 8 oz french vanilla instant puddi
- 3/8 c graham cracker crumbs
- 3 t butter
- 1 t rum
- 1/8 t nutmeg (ground)
- 2 packages chocolate-laced piroutte coo
Cut 1 inch crosswise off of each cooky. Crush the short pieces; set long ones aside for a garnish. Mix the cooky crumbs, Graham cracker crumbs, & the butter. Press this mixture firmly into the bottom of a 9 inch springform pan. Beat the cream cheese in a large bowl until smooth. Gradually add 1 cup of eggnog, blending until smooth. Add remaining eggnog, buttermilk, pudding mix, rum, & nutmeg. Deat until well blended. Pour carefully into the springform pan. Chill until firm, usually approx. 3 hours. Remove the sides of the pan. Place the remaining cooky pieces on top as a garnish then top with the whipped cream. Serves 10-12. Enjoy!