Categories: Cheese, Cakes 
      Yield: 10 servings 
  
      2 c  Eggnog 
      2 pk Chocolate-laced Piroutte coo 
     16 oz Cream cheese softened 
    1/3 c  Graham cracker crumbs 
      8 oz French vanilla instant puddi 
      2 c  Buttermilk 
      1 T  Rum 
    1/8 t  Ground nutmeg 
      3 T  Butter, melted 
      2 c  Whipped cream or Kool-Whip 
  
     Cut 1 inch crosswise off of each cooky. Crush the short pieces; set 
     long ones aside for a garnish. Mix the cooky crumbs, Graham cracker 
     crumbs, & the butter. Press this mixture firmly into the bottom of 
     a 9 inch springform pan. Beat the cream cheese in a large bowl 
     until smooth. Gradually add 1 cup of eggnog, blending until smooth. 
     Add remaining eggnog, buttermilk, pudding mix, rum, & nutmeg. Deat 
     until well blended. Pour carefully into the springform pan. Chill 
     until firm, usually approx. 3 hours. Remove the sides of the pan. 
     Place the remaining cooky pieces on top as a garnish then top with 
     the whipped cream. Serves 10-12. Enjoy!