Eggnog Bavarian


International R

Eggnog Bavarian

submitted by rosskat from New York, USA

2 Tbs. unflavored gelatin 4 cups eggnog 1 cup marshmallow cream 2 tsp. vanilla
1/4 tsp almond extract
2/2 cup heavy cream, whipped Topping: 2 cups of canned cherry pie filling 2 Tbs. fresh lemon juice

Dissolve the gelatin in 2 cups of eggnog over low heat, stirring constantly. Stir in marshmallow
cream to dissolve. Add remaining eggnog, flavor extract and blend well. Chill mixture 1 hour. Whip
cream and fold into chilled mixture. Pour mixture into a mold and chill until firm. Carefully unmold
onto serving platter. Serve with cherry topping. For topping mix pie filling with the fresh lemon
juice to thin a bit. Yield 8.

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