From Paulette Vickery's Recipe Collection

JELLO: EGGNOG CHEESE CAKE

desserts

2 pkg chocolate pieroette cookies
1/3 cup graham cracker crumbs
3 tablespoon butter, melted
2 pkg cream cheese, softened, 8oz
2 cup cold eggnog
2 cup cold milk
2 pkg vanilla pudding, small
1 tablespoon rum
1/8 teaspoon nutmeg
1 single cool whip

Reserve 1 cookie for garnish. Cut a 1 inch piece off 1 end of each of the remaining cookies. Crush these 1 inch pieces into crumbs. Set aside remaining cookies for sides of cake. Combine cookie crumbs, graham cracker crumbs, and butter, until well blended. Press crumb mixture firmly onto bottom of 9 inch spring form pan. Beat cream cheese at low speed of electric mixer until smooth. Gradually add 1 cup of eggnog, blending until mixture is very smooth. Add remaining eggnog, milk, pudding mix, rum and nutmeg. Beat until well blended. Pour cream cheese mixture carefully into pan. Chill until firm, about 3 hours. Run a hot metal spatula or knife around edges of pan, before removing sides of pan. Press remaining cookies, vertically, cut ends down, into sides of cake, (rather like a picket fence). Garnish with cool whip and reserved cookie. (Packages of cookies should be five and one half ounces each).

Yield: 12 servings




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