No Bake Eggnog Cheesecake
In a small saucepan, combine the gelatin and water; set aside for 5 minutes to soften. Stir over low heat for 3 to 4 minutes, or until the gelatin is dissolved; remove from the heat and set aside.
In a large bowl, with an electric beater on medium speed, beat the cream cheese and the remaining 1/4 cup sugar until well blended.
Stir in the dissolved gelatin and the eggnog until well blended. Chill for 8 to 10 minutes, or until slightly thickened.
In a medium-sized bowl, whip the cream until stiff peaks form. Fold the whipped cream into the eggnog mixture, then pour over the prepared crust.
Cover and chill for at least 3 hours before serving.
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