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This recipe for EGGNOG MOUSSE CAKE, by , is from The Fite Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Rene Fite
Added: Sunday, February 6, 2011


2/3 c. chocolate cookie crumbs
2 T. butter, softened
3 c. eggnog
1 env. gelatin
3 8 oz. cream cheese, softened
1/2 c. butter
2 c. powdered sugar
3/4 t. nutmeg
1 T. vanilla
1 c. heavy cream
2 T. powdered sugar
1 t. vanilla
2 pkgs. 5.29 oz. choc-covered finger cookies

In springform pan, mix cookie crumbs and butter. Press into pan. In saucepan, evenly sprinkle gelatin over 1 c. eggnog; let stand 1 min. to soften gelatin slightly. Cook over med. heat stirring constantly until gelatin completely dissolves. Remove pan from heat and set aside. In lg. bowl, with mixer at low speed, beat cream cheese, powdered sugar and butter until blended. Increase speed to high and beat until mixture is light and fluffy. With mixer at low speed, gradually beat in nutmeg, vanilla, gelatin mixture and remaining eggnog until blended. Pour eggnog mixture over crust in pan, cover and refrigerate until set, at least 4 hrs. To serve, in small bowl with mixer at medium speed, beat heavy cream, 2 T powdered sugar and 1 t. vanilla until stiff peaks form. Dip metal spatula in hot water to loosen edge of dessert from pan and carefully remove side of pan. Spread side of dessert with a little whipped cream. Gently press cookies vertically onto whipped cream, side by side around dessert. Spoon remaining whipped cream into decorating bag with lg. star tube; pipe design around dessert top. Sprinkle colored sugars on design. Tie decorative ribbon around cake to hold the cookies.




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