( a small and a large box )
1/8 tsp. ground nutmeg
2 Cups whipping cream – whipped
16 oz. Cream Cheese, Softened
Crush 50 vanilla wafers to equal 2
cups fine crumbs. ( Use a food processor or place in a
plastic bag and crush with a pie roller.) Save the
remaining wafers to crush for topping. Add 2 tsp. cocoa
and mix well. Add melted butter, mix and press crumbs
firmly into the bottom of a 9” spring-form pan .
Beat the cream cheese in a large
bowl until smooth. Gradually add 1/3 cup of Eggnog,
blending until totally smooth to prevent lumps. Slowly
add remaining Eggnog, buttermilk, rum or brandy &
nutmeg. Finally add pudding powder and blend quickly.
Pour carefully into the spring-form pan. Chill until
firm, usually approximately 3 hours. Remove the sides of
the pan. Crush the remaining cookie pieces to medium
crumbs, sprinkle on top as a garnish, then top with the
whipped cream. Enjoy!
