2 pkgs. (5 1/2 oz. each) chocolate-laced pirouette cookies
1/3 c. graham cracker crumbs
3 tbsp. butter, melted
2 pkgs. (8 oz. each) Philadelphia Brand Cream Cheese, softened
2 c. cold prepared eggnog
2 c. cold milk
2 pkgs. (4 serving size each) Jello Instant Pudding and Pie Filling, French
Vanilla or Vanilla Flavor
1 tbsp. rum
1/8 tsp. ground nutmeg
Cool Whip Whipped Topping, thawed (optional)
Ribbon (optional)

Reserve 1 cookie for garnish, if desired. Cut 1 inch piece off 1 end of each of the remaining cookies. Crush 1 inch pieces into crumbs; set aside remaining cookies for sides of cake.

Combine cookie crumbs, graham cracker crumbs and butter until well mixed. Press crumb mixture firmly onto bottom of 9 inch springform pan.

Beat cream cheese at low speed of electric mixer until smooth. Gradually add 1 cup of the eggnog, blending until mixture is very smooth. Add remaining eggnog, milk, pudding mix, rum and nutmeg. Beat until well blended, about 1 minute. Pour cream cheese mixture carefully into pan. Chill until firm, about 3 hours. Run hot metal spatula or knife around edges of pan before removing sides of pan.

Press remaining cookies, cut sides down, into sides of cake. Garnish with whipped topping and reserved cookie, if desired. Tie ribbon around cake, if desired. Makes 12 servings. Prep time: 45 minutes. Chill time: 3 hours.