Eggnog Pudding Recipe

By trf0ster

Ingredients

• 12 Pirouette cookies or cookies of your choice
• 1/2 cup graham cracker crumbs (about 8 squares)
• 3 tablespoons butter, melted
• 2 packages (8 ounces each) Kraft Philadelphia® - Cream Cheese, softened
• 2 cups cold eggnog, divided
• 1-1/2 cups cold milk
• 2 packages (3.4 ounces each) instant vanilla pudding mix
• 2 to 3 teaspoons rum extract
• 1/8 teaspoon ground nutmeg
• Whipped topping

Details

Servings 8
Adapted from tasteofhome.com

Preparation

Step 1

rush four cookies; set remaining cookies aside for garnish. In a small bowl, combine the crushed cookies, graham cracker crumbs and butter. Divide among eight serving dishes.
In a large bowl, beat cream cheese until smooth. Gradually beat in 1 cup eggnog. Add the milk, pudding mix, extract, nutmeg and remaining eggnog. Beat on low speed for 2 minutes or until thickened.
Spoon about 3/4 cup into each dish. Cover and refrigerate for 8 hours or overnight. Garnish with whipped topping and reserved cookies. Yield: 8 servings.