2 c. sugar cookie crumbs (9 lg. cookies)
4 tbsp. butter, melted
1/4 c. chopped pecans
1 (3 3/4 - 3 5/8 oz.) pkg. instant vanilla pudding mix
1 1/2 c. eggnog
1 c. whipping cream

Combine crumbs, butter, and nuts. Press 1/2 into 9 x 9 x 2 inch pan. Prepare pudding, using eggnog as liquid. Whip cream to soft peaks and fold into pudding mixture. Turn into crumb lined pan and sprinkle remaining crumbs over top. Cover and freeze firm (3 hours or so). Let stand at room temperature 10-15 minutes before serving. Cut into squares and top with a candied cherry.