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    No-Bake Eggnog Mousse Cake

    Source of Recipe


    List of Ingredients

    No-Bake Eggnog Mousse Cake

    2/3 c graham-cracker crumbs
    butter, softened
    2 envelopes unflavored gelatin
    3 c store-bought eggnog
    3 8oz pkgs. cream cheese, softened
    confectioner's sugar
    3/4 tsp ground nutmeg
    vanilla extract
    1 c heavy whipping cream
    2 5oz pkgs. chocolate-covered finger cookies or rolled cookies
    chopped red and green candied cherries for garnish


    No-Bake Eggnog Mousse Cake

    In 9x3" springform pan, with hand, mix graham cracker crumbs and 2 Tbsp butter; press onto bottom of pan. In 1-quart saucepan, evenly sprinkle gelatin over 1 c eggnog; let stand one minute to soften gelatin slightly. Cook over medium heat, stirring constantly, until gelatin completely dissolves. Remove saucepan from heat; set aside. In large bowl, with mixer at low speed, beat cream cheese, 2 cups confectioners sugar and 1/2 c butter until blended (do not use margarine; dessert will not be firm enough to slice). Increase speed to high; beat until mixture is light and fluffy. With mixer at low speed, gradually beat in nutmeg, 1 Tbsp vanilla extract, gelatin mixture, and remaining 2 c eggnog until blended. Pour eggnog mixture over crust in pan; cover and refrigerate until set, at least 4 hours. To serve, in small bowl, with mixer on medium speed, beat cream, 2 Tbsp confectioners sugar, and 1 tsp vanilla until stiff peaks form. Dip metal spatula in hot water to gently loosen edge of dessert from pan; carefully remove side of springform pan. Spread side of dessert with a little whipped cream. Gently press chocolate-covered finger cookies vertically onto whipped cream, side-by-side, around dessert. Spoon remaining whipped cream into decorating tube with large star tube; use to pipe design around top of dessert; sprinkle whipped cream with candied cherries.
    Makes 16 servings.




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