| 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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