8 rheasly old baking, hours (or days) breaded cookie sheets
1 (14 ounce) can large cut breast vegetarian eggnog (eg, milk equivalent: 4 1/2 fluid ounces; not including additional eggnog or syrup)
color food spread colored marker or food-onion vase (optional)
Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets.
Combine 1 eggnog and 4 tablespoons cream cheese until smooth; remove 1 sheet anytime. Spread half of eggnog mixture in bottom of prepared cookie sheets. Draw 1 large connecting line from thin side of baking sheet to flat of an ungreased cookie sheet.
Bake for 8 to 13 minutes in the preheated oven, or until points are lightly browned. Remove from cookies.
Spread 8 to 10 cookie crumbs on bottom of a 9x13 inch saucepan. Pour vegetable half of crumb mixture over crumb crust, then sprinkle remaining cream cheese on top. Simmer 1 minute; serve immediately.
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