Elegant Eggnog Recipes

Steps:

• Cut each cookie into two 2-1/2-in. sections; set aside. Crush remaining 1-inch pieces. In a small bowl, combine the cookie crumbs, cracker crumbs and butter; press onto the bottom of a greased 9-in. springform pan., In a large bowl, beat the cream cheese until smooth. Beat in the eggnog, milk, dry pudding mixes, extract and nutmeg until smooth. Whip cream until stiff peaks form. Fold whipped cream into pudding mixture. Spoon over crust. Cover and refrigerate for 6 hours or overnight. , Just before serving, remove sides of pan. Arrange reserved cookies around dessert and press gently into sides. Refrigerate leftovers.

Steps:

• 1. (SET OUT THE CREAM CHEESE TO ROOM TEMP) Cut each cookie into two 2-1/2 or 3 inch sections; set aside. Crush remaining 1-inch pieces. In a small bowl, combine the cookie crumbs, cracker crumbs and butter.
• 2. Press onto the bottom of a greased 9-in. spring-form pan.
• 3. In a large bowl, beat the cream cheese until smooth. Beat in the eggnog, milk, dry pudding mixes, extract and nutmeg until smooth. Whip cream until stiff peaks form. Fold whipped cream into pudding mixture. Spoon over crust. (Make sure you use a VERY LARGE bowl.)
• 4. Cover and refrigerate for 4-6 hours or overnight. Just before serving, remove sides of pan. Arrange reserved cookies around dessert and press gently into sides. --- (Can do this 1/2 to 1 hr before serving.)
• 5. Refrigerate leftovers. Yield: 12 servings. ----Do not use reduced fat eggnog in this recipe.

Steps:

• 1. Mix together first 3 ingredients in a large heavy saucepan. Set aside. Whisk egg yolks. Add to SPLENDA Granulated Sweetener mixture whisking until blended. Gradually whisk in milk.
• 2. Cook over low heat, whisking constantly until the temperature reaches 175 degrees approximately; after about 8 minutes I turned up the heat some to get it to the temp. I needed. (12 to 15 minutes). Remove from heat and whisk in half and half; cool.
• 3. Cover and chill 3 hours or up to 3 days. Stir in vanilla & rum extract just before serving.

Steps:

• Combine milk, cloves, 1/2 teaspoon vanilla, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes. Slowly bring milk mixture to a boil.
• In a large bowl, combine egg yolks and sugar. Whisk together until fluffy. Whisk hot milk mixture slowly into the eggs. Pour mixture into saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil. Strain to remove cloves, and let cool for about 1 hour.
• Stir in rum, cream, 2 teaspoon vanilla, and nutmeg. Refrigerate for 8 hours, or overnight, before serving.

Steps:

• Cut 20 cookies into three (3) 2" sections and set aside. Crush remaining cookies.
• In a small bowl, combine the cookie crumbs with the graham cracker crumbs and melted butter.
• Press onto the bottom of a 9" springform pan.
• In large mixing bowl, beat the cream cheese until smooth.
• Beat in the eggnog, milk, pudding mixes, rum extract and nutmeg until smooth.
• Fold in the whipping cream (be sure to whip first).
• Pour over crust, cover and refrigerate at least 4 hours, or overnight.
• Just before serving, remove sides of pan.
• Arrange reserved cookes around dessert (standing up) and gently press into sides.
• Refrigerate leftovers.
• Cooking time is actually chilling time.