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“Serve this on the holidays with assorted fruit and pound cake cubes! Cooling and chilling time was not added!”
READY IN:
20mins
YIELD:
2 1/2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. In a saucepan, combine the eggnog and 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 into eggnog mixture with rum extract, if desired.
  7. Cover and refrigerate overnight.
  8. Serve the dip with fruit and cake cubes.

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