Eggnog Cake

Directions

• In a large bowl beat 2 packages (8 ounce each ) of Cream Cheese ( softened ) until smooth .Into that beat in 2 cups cold Eggnog , 1 1/3 cup cold Milk , 2 packets ( 3.4 ounce each ) Instant Vanilla Pudding mix , 1/8tsp ground Nutmeg & 1/4 tsp Rum extract .
• In an another bowl beat 1cup of heavy Whipping Cream until stiff peaks forms . Fold the whipped cream into the pudding mixture . Transfer this mixture into the cracker crust & refrigerate for 6 hours or overnight .
• Just before serving remove the sides of the pan , press in the Pirouette Cookies ( cut into 2 ) & Chocolate shavings .
• If you don’t like to add Rum extract add 1tsp of Vanilla essence .
• Don’t use reduced fat Eggnog .