Eggnog Pie

By exdircomp

Ingredients

• 1 can (13½ oz) Pirouette cookies
• 1/2 ½ C graham cracker crumbs
• 1/4 ¼ C butter, melted
• 2 pkgs (8 oz each) cream cheese, softened
• 2 C cold eggnog
• 1 1/3 1⅓ C cold whole milk
• 2 pkgs (3.4 oz each) instant vanilla pudding mix
• 1/2 ½ t rum extract
• 1/8 ⅛ t ground nutmeg
• 1 C heavy whipping cream

Preparation

Step 1

Cut each cookie into two 2½” sections; set aside. Crush remaining 1” pieces. In a small bowl, combine the cookie crumbs, cracker crumbs and butter; press onto the bottom of a greased 9” springform pan.

In a large bowl, beat the cream cheese until smooth. Beat in the eggnong, milk, pudding mixes, extract and nutmeg until smooth. Whip cream until stiff peaks form. Fold whippped 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 dessert and press gently into sides. Refrigerate leftovers.