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!