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Ingredientes
- 2 pkg. (5 1/2 ounce. each) chocolate laced pirouette cookies
- 1/3 c. graham cracker crumbs
- 3 tbsp. melted butter
- 2 pkg. (8 ounce.) softened Philadelphia cream cheese
- 2 c. cool prepared eggnog
- 2 c. cool lowfat milk
- 2 pkg. (4 serving size) Jello instant French vanilla pudding & pie filling
- 1 tbsp. rum
- 1/8 teaspoon nutmeg
Direcciones
- Reserve 1 cookie for garnish, if you like. Cut 1 inch off 1 end of each of the remaining cookies. Crush 1 inch pcs into crumbs; set aside remaining cookies for side of cake.
- Combine cookie crumbs, graham cracker crumbs and butter till well mixed. Press crumb mix firmly into bottom of 9 inch springform pan.
- Beat cream cheese at low speed of mixer till smooth. Gradually add in 1 c. of eggnog, blending till very smooth. Add in remaining eggnog, lowfat milk, pudding mix, rum and nutmeg. Beat till well blended, about 1 minute. Pour cream cheese mix carefully into pan. Refrigerateor possibly freeze till hard, about 3 hrs.
- To remove, run warm metal spatula or possibly knife around edges of pan before removing sides of pan. Before serving, press remaining cookies, cut sides down, into sides of cake. Garnish with canned whipped cream topping and reserved cookie. If you like, tie a festive ribbon around cake.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 226g | |
| Recipe makes 6 servings | |
| Calories 339 | |
| Calories from Fat 209 | 62% |
| Total Fat 23.64g | 30% |
| Saturated Fat 13.04g | 52% |
| Trans Fat 0.0g | |
| Cholesterol 125mg | 42% |
| Sodium 336mg | 14% |
| Potassium 313mg | 9% |
| Total Carbs 21.14g | 6% |
| Dietary Fiber 0.4g | 1% |
| Sugars 14.13g | 9% |
| Protein 9.97g | 16% |
