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Jello Eggnog Cheesecake




Source of Recipe


Ginger~Jello


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 onto bottom of 9-inch spring-form 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. Serving Size : 12