* Exported from MasterCook * Eggnog Cranberry Dessert Recipe By :Blue Flame Kitchen Holiday Cookbook 2001
Serving Size : 10 Preparation Time :0:00
Categories : Volume 4-12 Dec. 2001 Amount Measure Ingredient -- Preparation Method
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1/2 pound pound cake -- (298 grams)
[one thawed frozen pound cake]
2 tablespoons orange liqueur -- (30 mL)
1 1/2 cups cranberry sauce -- (375 mL)
[the whole-berry kind]
1 package instant pudding mix -- vanilla flavoured
[6-serving size]
1 1/2 cups eggnog -- (375 mL)
1 1/2 cups milk -- (375 mL)
1 teaspoon vanilla -- (5 mL)
1/8 teaspoon freshly grated nutmeg -- (.5 mL)
2 cups whipping cream -- (500 mL)
2 tablespoons icing sugar -- (25 mL)Cut the pound cake into 12 slices. Cover the bottom of a 9x13-inch
(23x33-cm) glass baking dish with the slices, trimming to fit if
necessary. Drizzle the slices with orange liqueur. Spread the cranberry
sauce over the cake layer. In a medium bowl, combine the instant vanilla pudding mix, eggnog, milk,
vanilla and nutmeg. Beat with an electric mixer at low speed for 2
minutes or until thickened. Spread this mixture over the cake/cranberry
layer. Let stand for 5 minutes to set. Whip the cream with the icing sugar (powdered sugar) until stiff. Spread
carefully over the pudding layer. Cover and refrigerate for at least 4 hours or overnight. Do not freeze. From The Atco Gas Blue Flame Kitchen Holiday Cookbook 2001 edition;
10035 - 105 Street, Edmonton, Alberta, Canada T5J 2V6 MC format by Hallie. Untried.
Contributed to the FareShare Gazette by Hallie; 27 December, 2001.
www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 444 Calories; 26g Fat (53.0%
calories from fat); 5g Protein; 48g Carbohydrate; 1g Dietary Fiber; 143mg
Cholesterol; 309mg Sodium. Exchanges: 1/2 Non-Fat Milk; 5 1/2 Fat; 3
Other Carbohydrates.
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