No Bake Eggnog Cheesecake

Directions

1. In a small bowl, combine the graham cracker crumbs, 1/4 c. sugar, the nutmeg, and butter, mix well. Press into the bottom of an 8-inch square baking dish, set aside.
2. In a small saucepan, combine the gelatin and water, set aside for 5 min to soften. Stir over low heat for 3 to 4 min, or possibly till the gelatin is dissolved, remove from the heat and set aside.
3. In a large bowl, with an electric beater on medium speed, beat the cream cheese and the remaining 1/4 c. sugar till well blended. Stir in the dissolved gelatin and the eggnog till well blended. Refrigeratefor 8 to 10 min, or possibly till slightly thickened.
4. In a medium-sized bowl, whip the cream till stiff peaks form. Fold the whipped cream into the eggnog mix, then pour over the prepared crust. Cover and refrigeratefor at least 3 hrs before serving.
5. This recipe yields 9 servings.
6. Comments: You can make this even easier by using 2 c. prepared whipped topping instead of whipping the heavy cream yourself. For an extra-special holiday look, sprinkle the top with some additional nutmeg, drizzle with a bit of melted chocolate, or possibly dot with red and green maraschino cherries.