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!