• 1 can (13.5 oz.) Pepperidge Farm French Vanilla Pirouette Cookies®
  • 1/2 cup graham cracker crumbs
  • 1/4 cup butter, melted
  • 2-8 oz. pkgs. cream cheese, softened
  • 2 cups cold egg nog
  • 1 1/3 cups cold whole milk
  • 2 pkgs. (3.4 oz. each) instant vanilla pudding mix
  • 1/2 tsp. rum extract
  • 1/8 tsp ground nutmeg
  • 1 cup whipping cream


  1. Cut each cookie into two 2 1/2 inch sections; set aside. Crush remaining 1 inch pieces. In a small bowl, combine cookie crumbs, graham cracker crumbs, and butter; press into the bottom of a greased 9 inch spring form pan.
  2. In a large bowl, beat the cream cheese until smooth. Add egg nog, milk, pudding mixes, extract and nutmeg and beat until smooth; set aside. In a separate bowl, whip cream until stiff peaks form. Fold whipped cream into pudding mixture and spoon over crust. Cover and refrigerate 6 hours or overnight. Prior to serving remove sides of pan and arrange reserved cookies around cheesecake by pressing gently into sides.