10 ounces chocolate pirouette cookies
1/3 cup graham cracker crumbs
3 tablespoons butter, melted
1 pound cream cheese
2 cups eggnog
2 cups 2 percent milk
2 packages vanilla instant pudding and pie mix
1/8 teaspoon ground nutmeg
1/2 teaspoon rum extract (optional)
1 can whipped cream
Slice off 1" from each of the chocolate pirouette cookies and set aside. Crush the remaining cookies and add to the graham cracker crumbs and mix well. Add the melted butter to the graham cracker mixture and mix well. Press the graham cracker mixture into a 9" springform pan and set aside.
In a medium sized mixing bowl, add the cream cheese and beat until smooth. Then gradually beat in the eggnog and milk so that you have no lumps. Add the instant vanilla pudding and pie mix, nutmeg and optional rum extract and mix for another minute. Carefully pour the filling into the 9" springform pan and refrigerate for 3 hours.
Remove from refrigerator and, with a hot knife, run around the edges of the pan and remove ring. Press remaining pirouette cookies into the sides of the cake. Top with whipped cream and serve immediately.