Ingredients

• 2. cups sugar cookie crumbs (approx. 9 lg. cookies)
• 5 tblsp. melted butter
• 1/2 c. chopped pecans
• 1 small pkg. instant vanilla pudding
• 1 1/2 c. eggnog
• 1 c. whipping cream

Directions

1. Comine crumbs, butter, and nuts. Press half into a 9×9×2″ baking pan. Set remaining crumbs aside.

2. Prepare pudding mix according to package directions, except use eggnog as the liquid.

3. Then whip cream to soft peaks and fold into pudding mixture. Pour mixture into the pan. Sprinkle with remaining crumbs. Cover and freeze firm, approx. 3 hrs.

4. Later remove from freezer and let stand at room temperature for 10-15 mins. before serving.

5. Top with candied cherries.

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