Ingredients
12 Pirouette cookies or cookies of your choice1/2 cup graham cracker crumbs (about 8 squares)3 tablespoons butter, melted2 packages (8 ounces each) cream cheese, softened2 cups cold eggnog, divided1-1/2 cups cold milk2 packages (3.4 ounces each) instant vanilla pudding mix2 to 3 teaspoons rum extract1/8 teaspoon ground nutmegWhipped topping
Preparation
Crush 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.
