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    Eggnog Pudding


    Source of Recipe


    Anita Beaty

    List of Ingredients




    12 Pirouette cookies or cookies of your choice
    1/2 cup graham cracker crumbs (about 8 squares)
    3 Tbs. butter or margarine, melted
    2 pkg. (8 oz. each) cream cheese, softened
    2 cups cold eggnog, divided
    1 1/2 cups cold milk
    2 pkg. (3.4 oz. each) instant vanilla pudding mix
    2 to 3 tsp. rum extract or vanilla extract
    1/8 tsp. ground nutmeg
    Whipped topping

    Recipe



    Crush four cookies; set remaining cookies aside for garnish. In a bowl, combine the crushed cookies, graham cracker crumbs and butter. Divide among eight serving dishes. In a mixing 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. 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

    Taste of Home Editor's Note: This recipe was tested with Pepperidge Farm Pirouette cookies and commercially prepared eggnog.

 

 

 

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