Ingredients Jump to Instructions ↓

  1. 24 vanilla cream-filled sandwich cookies - divided use

  2. 1/4 cup butter, melted

  3. 2 (8-ounce each) packages cream cheese, softened

  4. 1 cup ready-made eggnog

  5. 2 cups cold milk - divided use

  6. 1 (6-ounce) package instant vanilla pudding and pie filling

  7. 1 1/2 cups nondairy whipped topping, thawed Ground nutmeg for garnish

Instructions Jump to Ingredients ↑

  1. Finely crush cookies and mix with butter. Press firmly onto bottom and 1-inch up side of 9-inch springform pan. In a large bowl, beat cream cheese with an electric mixer on medium speed until creamy. Gradually add the eggnog, beating until well blended. In another bowl, combine milk with pudding mix and beat with a wire whisk for 2 minutes. Add pudding to cream cheese mixture and mix well. Gently fold in whipped topping to cheese mixture. Pour into prepared crust. Refrigerate at least 4 hours before serving. To serve, run small knife or spatula around rim of pan to loosen cake. Garnish with nutmeg just before serving, if desired. Store in refrigerator.


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