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    Jello Eggnog Cheesecake


    Source of Recipe


    magnolia lane at rc and Ginger

    List of Ingredients




    2 Pkg 5 1/2 Oz Chocolate Laced Pirouette Cookies
    1/3 C Graham Cracker Crumbs
    3 Tbsp Butter
    2 8 Oz Pkgs Cream Cheese -- Softened
    2 C Eggnog -- Divided
    1 C Milk
    2 Sm Boxes Jello Instant Vanilla Pudding Mix
    1 Tbsp Light Rum
    1/8 Tsp Nutmeg
    Cool Whip® For Garnish

    Recipe



    Cut 1 inch crosswise off each cookie. Crush short pieces; set aside long pieces for garnish.

    Mix cookie crumbs, graham cracker crumbs and butter. Press firmly into bottom of 9-inch springform pan.

    Beat cream cheese in large bowl with electric mixer on medium speed until smooth. Gradually add 1 cup of the eggnog, blending until smooth. Add remaining 1 cup eggnog, milk, pudding mix, rum and nutmeg. Beat until well blended, about 1 minute. Pour into prepared pan.

    Refrigerate 3 hours or until firm. Run small knife or metal spatula around rim of pan to loosen cake; remove rim of pan.

    Press reserved Pirouette cookie pieces into side of cake.

    Garnish with whipped topping and additional cookies, if desired.

    Store leftover dessert in refrigerator.

 

 

 


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