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EGGNOG LADYFINGER DESSERT

EGGNOG LADYFINGER DESSERT

CREDIT TO (TASTE OF HOME) AND RECIPE BY: Carole Resnick, Cleveland, Ohio.

Total Time:

Prep: 20 min. + freezing

Makes:

12 servings

Ingredients:

  • 2 packages (3 ounces each) ladyfingers, split
  • 1 pint raspberry or cranberry sorbet
  • 3 cups eggnog
  • 1 cup evaporated milk
  • 1/2 cup sour cream
  • 2 packages (3.4 ounces each) instant vanilla pudding mix
  • Fresh raspberries or cranberries and fresh mint leaves

Directions:

  1. Arrange 24 ladyfingers around the edge of an ungreased 9-in. springform pan; arrange 16 ladyfingers over the bottom (save remaining ladyfingers for another use). Spoon sorbet over ladyfingers; cover and freeze for 30 minutes.
  2. In a large bowl, beat the eggnog, evaporated milk, sour cream and pudding mix until thickened, about 2 minutes. Spoon over sorbet. Cover and freeze for 8 hours or overnight. Remove from the freezer 5-10 minutes before slicing. Garnish with raspberries and mint.