| 1 1⁄2 |
cups QD Egg Nog |
| 2 |
tablespoons cornstarch |
| 1⁄2 |
cup sour cream |
| 1⁄2 |
cup heavy whipping cream |
| 1 |
tablespoon sugar |
| 1⁄2 |
teaspoon rum extract (optional) |
|
mixed fruit chunks |
|
poundcake cubed |
|
|
| 1) In a saucepan, combine the QD Egg Nog & cornstarch until smooth. |
| 2) Bring to a boil; boil and stir for 2 minutes. |
| 3) Remove from the heat; stir in sour cream. |
| 4) Cool completely. |
| 5) In a small mixing bowl, beat whipping cream and sugar until stiff peaks form. |
| 6) Fold rum extract into egg nog mixture, if desired. |
| 7) Cover and refrigerate overnight. |
| Serve the dip with fruit chunks and poundcake cubes. |
|
