* Exported from BigOven *

Eggnog Cheesecake

Recipe By :
Serving Size :12
Cuisine :
Main Ingred. :

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
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,
http://www.erols.com/hosey.


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