heavy bottomed saucepan, add eggnog and sugar, bring to a
n prepared pan, combine sugar, eggnog and corn syrup.
Cook
easpoon butter.
Combine sugar, eggnog, and 1/2 cup butter
edium high heat, mix sugar, eggnog and vanilla. Stir until it
ith cooking spray.
Stir eggnog and sugar together in prepared
r>Combine sugar, butter and eggnog in a heavy 2-1
heavy saucepan, combine butter, eggnog and sugar. Bring to a
ntil thoroughly mixed or until fudge starts to lose its glossy
Line a 13 x 9-inch pan with foil.
Butter foil.
In a large pan, combine sugar, margarine and eggnog.
Bring to a boil, stirring constantly.
Continue boiling 5 minutes over medium heat.
br>Combine the sugar, butter, eggnog, nutmeg, and cinnamon in a
aucepan with cooking spray. Heat eggnog and sugar over medium heat
Bring the sugar, butter and eggnog to a full boil in
n the pudding mix and eggnog.
If it seems a
atter alternately with 1 cup eggnog, mixing until just incorporated. Stir
Pour eggnog into a deep flat bowl or compote dish.
Arrange cake pieces over eggnog and aginst the edges of bowl.
Moisten with sherry and brandy.
Sprinkle lemon zest and almonds evenly over cake.
Spoon on preserves, distribute banana, pineapple and amaretti cookies over preserves.
Either pipe or spoon whipped cream on trifle.
Serve by spooning trifle from the bottom of the dish to combine all ingredients.
Line 9 inch round cake pan with plastic wrap.
Arrange cookies in bottom of pan.
Spread ice cream over cookies.
Reserve 1/2 cup fudge sauce. Drizzle/pour remaining fudge over ice cream.
Mix candy into whipped topping. Spread over fudge sauce.
Drizzle remaining fudge sauce onto topping.
Freeze 4 hours or overnight.
Lift cake out of pan; peel off plastic wrap.
Let stand 10 minutes.
Top with additional candy, if desired.
irm.
To make Easy Eggnog Sauce:
Whisk eggnog into cornstarch in
Let butter, eggs and eggnog stand at room temperature 30
ix, 1 1/2 cups eggnog, eggs, 1/4 cup melted
Make eggnog creme anglaise: in med saucepan,