North Pole Eggnog Cheesecake JoAnna M. Lund Serves 8
2 (8-ounce) packages Philidelphia fat-free cream cheese 1 (4-serving) package JELL-O sugar-free instant vanilla pudding mix 2/3 cup Carnation Nonfat Dry Milk Powder 1 cup water 3/4 cup Cool Whip Lite* 1 teaspoon rum extract 1/2 teaspoon ground nutmeg* 1 (6-ounce) Keebler shortbread piecrust 4 maraschino cherries, halved
In a large bowl, stir cream cheese with a spoon until soft. Add dry pudding mix, dry milk powder, and water. Mix well using a wire whisk. Blend in 1/4 cup Cool Whip Lite, rum extract, and 1/4 teaspoon nutmeg. Spread mixture into piecrust. Lightly sprinkle remaining 1/4 teaspoon nutmeg over top. Evenly drop remaining Cool Whip Lite by tablespoonful over top of pie to form 8 mounds. Garnish each with a maraschino cherry half. Refrigerate for at least 1 hour. Cut into 8 servings.
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