o 10 minutes.
Pour eggnog into a large bowl; gradually
he pudding mix in a large bowl. Pour in the eggnog and
Beat pudding mix, eggnog and brandy together in a bowl with a wire whisk or hand-held mixer for two minutes.
Pour into four serving dishes and chill. Pudding will be soft-set and ready to eat within five minutes.
Garnish with nutmeg and serve!
Soak gelatine in 1/4 cup water.
Heat half of eggnog to near boiling.
Add gelatine; stir until totally dissolved.
Remove from heat.
Add sugar; stir, then add rest of eggnog and sherry.
Stir and refrigerate.
Mix gelatin, sugar and salt.
Gradually stir in eggnog.
Warm over direct low heat until gelatin is dissolved.
Chill until mixture mounds when dropped from spoon.
Fold in whipped cream, flavorings and 1 1/2 cups fruit cocktail.
Chill again for 5 to 10 minutes.
Heap into pie shell; decorate with remaining fruit cocktail.
Chill 2 to 3 hours.
Mix dry pudding mix in a bowl with cinnamon, nutmeg, cloves, and ginger until well blended. Whisk in milk, stirring 2 minutes, or until no lumps remain.
Pour pudding into serving dishes and refrigerate 2 hours, or until set.
In mixer, whisk in bowl the milk, 1/4 cup bourbon and pudding mix about 2 minutes or until smooth.
Pour into serving dish or 4 individual dessert dishes.
Chill.
Beat cream, sugar and remaining 1 teaspoon bourbon until stiff.
Spoon on pudding; sprinkle with nutmeg.
Good with gingersnaps.
Prepare instant vanilla pudding as directed.
Add brandy flavoring.
Pour into dessert dishes.
Dash with nutmeg.
Makes 4 servings.
Add Vanilla Wafers and 2 Oreos to your food processor and crush until they resemble sand.
In a smaller bowl, cream together softened 8 ounce cream cheese, butter, and powdered sugar.
In another larger bowl, mix pudding with milk.
Add pudding mixture to the cream cheese mixture.
Fold in all of the Cool Whip.
Layer into bucket in this order: sand, pudding, sand, pudding, etc.
Notes:
Allow to chill in fridge at least 1 hour before serving.
Mix pudding, milk, Cool Whip and Eagle Brand milk together in a large bowl.
Layer pudding, bananas and crushed wafers.
lueberry layers. Mix the instant pudding powder, 4 tbsp sugar, 1
mooth.
Beat in the eggnog, milk, pudding mixes, rum extract and
pray.
Whisk half & half/eggnog, pumpkin, brown sugar, eggs, spices
Place all of the ingredients in a blender, and blend for 30-60 seconds, or until smooth. Chill for several hours.
Shake or stir eggnog well to blend before serving. Serve in glasses or mugs with an additional sprinkle of nutmeg.
NOTES: You can use 6 packets of Equal instead of the Splenda Granular. If you'd rather not use artificial sweeteners, then substitute the Splenda with 1/4 cup sugar, and use 1/2 cup regular instant vanilla pudding instead of the 3 Tbsps sugar-free pudding.
he cake).
Prepare the pudding mix as directed with the
Place 2 cups eggnog in a heavy saucepan. Combine cornstarch and remaining eggnog until smooth; add to pan. Bring to a boil, stirring constantly; boil 1-2 minutes. Remove from heat; stir in rice, cherries, vanilla, and salt. Spoon in individual serving dishes. Chill 2-3 hours, if desired, sprinkle with nutmeg and serve.
atter alternately with 1 cup eggnog, mixing until just incorporated. Stir
Mix the eggnog, milk and the pudding until thickened.
Whip the
00b0F.
Meanwhile, for the eggnog custard, combine cornstarch, custard powder
ix, 1 1/2 cups eggnog, eggs, butter, nutmeg, and 1