Oh. My. Gawd.
Eggnog Cream Pie
Ingredients:
- 1 (13 1/2 ounce) package of Pirouette cookies, divided
- 1/2 cup of graham cracker crumbs
- 1/4 cup of melted butter
- 2 (8 ounce) packages of softened cream cheese
- 2 cups of cold eggnog
- 2 cups of cold milk
- 2 packages of instant vanilla pudding mix
- 1/2 teaspoon of rum extract
- 1/8 teaspoon of ground nutmeg
- 1 cup of heavy whipping cream, whipped
Cut 20 cookies into three two inch sections each, set aside. Crush the remaining cookies. In a small bowl, combine the cookie crumbs, graham cracker crumbs, and butter. Press the mixture into the bottom of a greased 9" springform pan.
In a large mixing bowl, beat the cream cheese until smooth. Beat in the eggnog, milk, pudding mixes, rum extract, and nutmeg.Fold in the whipped cream and refrigerate for 4 hours or overnight.
Just before serving, remove the pan and press the cookie pieces neatly around the sides. So good!
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