*Christmas Collection*
1 baked 9-inch pie shell
1 envelope plain gelatin
3 TB cold water
2 cups commercially prepared eggnog
1 cup heavy cream, whipped
1/4 tsp salt
1/4 cup sugar
2 tsps vanilla or
1 tsp rum extract
1/2 tsp almond extract
1. Soften gelatin in cold water. Warm eggnog over direct low heat; stir in softened gelatin; continue beating until gelatin is entirely dissolved. Remove from heat; chill until partially set. Beat until smooth. Whip cream until stiff; add sugar, salt and flavorings, blending well, then fold into eggnog mixture. Turn into baked pie shell; chill 2 to 4 hours.
(Source: Dorothy Dean & kappboom wallpaper photo)
No comments:
Post a Comment