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Christmas: Rich and Creamy Eggnog

Source of Recipe


Pillsbury Complete Cookbook






List of Ingredients



• 4 cups milk
  
• 1 (3.4-ounce) pkg. instant vanilla pudding and pie filling mix
  
• 1 (8-ounce) carton (1 cup) refrigerated or frozen fat-free egg product, thawed
  
• 1 tsp vanilla
  
• 1 tsp rum extract or 1/4 cup light rum
  
• 1/4 tsp salt
  
• 1/4 tsp nutmeg
  
• Whipped cream, if desired
  
• Nutmeg, if desired
  






Instructions



1. In a large bowl, combine 2 cups of the milk and pudding mix; beat 1 minute or until smooth.
   
   
2. Add remaining 2 cups milk, egg product, vanilla, rum extract or rum, salt and 1/4 teaspoon nutmeg; beat well.
   
   
3. Cover; refrigerate at least 1 hour before serving. Serve topped with whipped cream and a sprinkle of nutmeg.
   
   Makes 10 (1/2-cup) servings.