Ingredients
1 can (13-1/2 ounces) Pirouette cookies1/2 cup graham cracker crumbs1/4 cup butter, melted2 packages (8 ounces each) cream cheese, softened2 cups cold eggnog1-1/3 cups cold whole milk2 packages (3.4 ounces each) instant vanilla pudding mix1/2 teaspoon rum extract1/8 teaspoon ground nutmeg1 cup heavy whipping cream
Preparation
Cut each cookie into two 2-1/2-in. 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-in. springform pan.
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 over crust. Cover and refrigerate for 6 hours or overnight.
Just before serving, remove sides of pan. Arrange reserved cookies around dessert and press gently into sides. Refrigerate leftovers.
