Directions:
Cut 20 cookies into three 2-in, sections; set aside. Crush remaining cookies in a small bowl; combine the cookie crumbs, cracker crumbs and butter, press onto the bottom of a greased 9-in. springform pan.

In a large mixing bow, beat the cream cheese until smooth. Beat in the eggnog, milk, pudding mixes, extract and nutmeg until smooth. Fold in whipped cream.
Spoon over crust cover and refrigerate for 4 hours or overnight.

Just before serving, remove sides of pan.  Arrange reserved cookies around dessert and press gently into sides. Refrigerate leftovers.

Yield: 12 servings