Ingredients:
1 can (13 1/2 oz.) Pirouette cookies
1/2 c. graham cracker crumbs
1/4 c. butter, melted
2 pkgs. (8 oz. each) cream cheese, softened
2 c. cold eggnog
1 1/3 c. cold whole milk
2 pkgs. (3.4 oz. each) instant vanilla pudding mix
1/2 tsp. rum extract
1/8 tsp. ground nutmeg
1 c. heavy whipping cream
Directions:
Cut each cookie into two sections (2 1/2 inches each); 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 inch 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 the dessert and press gently into sides. Refrigerate leftovers.
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