Ingredients
- 475 gr eggnog
- 475 ml whipped cream
- 475 ml buttermilk
- 450 ml cream cheese softened
- 200 gr french vanilla instant puddi
- 36 gr graham cracker crumbs
- 14 gr butter
- 5 gr rum
- 1 gr nutmeg (ground)
- 2 packages chocolate-laced piroutte coo
Cut 3 cm 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 23 cm 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!
