Frozen Eggnog Pudding
Studded with jewel-like pieces of fruit in a delicate pink vase, this is an especially beautiful creation when served on a colored plate.
Preparation
Drain fruit cocktail. Drain and cut cherries in quarters. Blend cream cheese with salt, nutmeg, extract, and eggnog until smooth. Beat cream until stiff. Fold cream, marshmallows, and drained fruit into cream cheese mixture. Tint with red coloring, if desired. Pour into a Bundt Festival Pan. Freeze eight hours or overnight. Unmold on cold platter. Decorate with whole Maraschino cherries.
Nordic Ware Recipes
Ingredients
1 (30oz.) can fruit cocktail
½ cup maraschino cherries
2 (3oz.) pkgs. cream cheese, softened
1/8 tsp. salt
1 tsp. nutmeg
1/8 tsp. vanilla or ½ tsp. rum and ¼ tsp. brandy extract
1 cup commercial eggnog
1 cup whipping cream (or topping mix)
2 cups miniature marshmallows (or about 24 big ones cut in small pieces)
red food coloring.
½ cup maraschino cherries
2 (3oz.) pkgs. cream cheese, softened
1/8 tsp. salt
1 tsp. nutmeg
1/8 tsp. vanilla or ½ tsp. rum and ¼ tsp. brandy extract
1 cup commercial eggnog
1 cup whipping cream (or topping mix)
2 cups miniature marshmallows (or about 24 big ones cut in small pieces)
red food coloring.