2 pk (5.5-oz) chocolate-laced
-pirouette cookies
1/3 c Graham cracker crumbs
3 tb Parkay margarine; melted
2 pk (8-oz) Philadelphia Brand
-cream cheese; softened
2 c Cold prepared eggnog
2 c Cold milk
2 pk (4-serving size) Jell-O
-instant pudding and pie
-filling; French vanilla or
-vanilla flavor
1 tb Rum
1/8 ts Ground nutmeg
Cool Whip whipped topping;
-thawed (optional)
Ribbon (optional)
RESERVE 1 cookie for garnish, if desired. Cut 1-inch piece off 1 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 margarine until well mixed. Press 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 edges of
pan before removing sides.
PRESS remaining cookies, cut sides down, into sides of cake. Garnish with
whipped topping and reserved cookie, if desired. Tie ribbon around cake, if
desired.
MAKES 12 servings, Prep time: 45 minutes, Chill time: 3 hours
From Favorite Recipes: Jell-O Easy Entertaining. Downloaded from Glen’s
MM Recipe Archive,
Yields
12 Servings