Eggnog Fruit Fluff Food

EGGNOG FRUIT FLUFF

Steps:

• Beat eggnog, whipped topping mix and nutmeg on high speed until soft peaks form. Combine remaining ingredients; fold into eggnog mixture. Refrigerate, covered, until chilled. Gently stir before serving.

EGGNOG FRUIT SALAD

Steps:

• 1. In a small bowl combinge eggnog, vanilla mousse mix and nutmeg. Beat at high speed with electric mixer till soft peaks form. (about 5 minutes).
• 2. Combine fruits and nuts. [I sliced up the apples, peaches and pears into smaller bites]. ---I didn't end up putting in the pineapple because I only had a crushed pineapple. The fresh blueberries, granny smith apple and pecans really blended well together.
• 3. Now, fold into eggnog mixture. Cover and chill in refrigerator for several hours and even overnight would be good. Stir gently before serving.
• 4. NOw, I tasted this with only 1/2 the amount of the fruit mixed in and it was yummy too. Much stronger taste of eggnog and thicker constistency too. Could be made either way. This is a pic of that way too.
• 5. This is what I had in the cupboard and decided to use. I had chocolate and strawberry that I thought might be good too.

EGGNOG

Steps:

• In a Dutch oven, combine the sugar, flour and salt. Gradually whisk in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat., Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Cook and stir over medium heat until mixture is slightly thickened and coats the back of a spoon., Transfer to a large bowl; cool quickly by placing bowl in ice water and stirring for 2 minutes. Stir in the brandy, rum, bourbon and vanilla. Cool completely. Cover and refrigerate for at least 3 hours. Just before serving, stir in cream and nutmeg.

FRUIT FLUFF

Steps:

• In a large bowl, whisk the yogurt and pudding mix for 2 minutes or until thickened. Fold in whipped topping. Fold in the fruit. Refrigerate until serving.