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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.
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