Eggnog Fruit Fluff Recipes

EGGNOG FRUIT FLUFF

Steps:

• Beat eggnog, whipped topping mix and nutmeg on high speed until soft peaks form. Combine remaining ingredients; fold into eggnog mixture. Refrigerate, covered, until chilled. Gently stir before serving.

EGGNOG FRUIT SALAD

Steps:

• 1. In a small bowl combinge eggnog, vanilla mousse mix and nutmeg. Beat at high speed with electric mixer till soft peaks form. (about 5 minutes).
• 2. Combine fruits and nuts. [I sliced up the apples, peaches and pears into smaller bites]. ---I didn't end up putting in the pineapple because I only had a crushed pineapple. The fresh blueberries, granny smith apple and pecans really blended well together.
• 3. Now, fold into eggnog mixture. Cover and chill in refrigerator for several hours and even overnight would be good. Stir gently before serving.
• 4. NOw, I tasted this with only 1/2 the amount of the fruit mixed in and it was yummy too. Much stronger taste of eggnog and thicker constistency too. Could be made either way. This is a pic of that way too.
• 5. This is what I had in the cupboard and decided to use. I had chocolate and strawberry that I thought might be good too.

EGGNOG FRUIT BREAD

Steps:

• In a large bowl, beat eggs and oil. Beat in the sugar, extracts and eggnog. Combine 2-1/2 cups flour, baking powder, salt and nutmeg; gradually add to egg mixture. Toss the fruit with remaining flour; stir into batter. Fold in walnuts. , Pour into two greased 8-in. x 4-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

FRUIT FLUFF

Steps:

• In a large bowl, whisk the yogurt and pudding mix for 2 minutes or until thickened. Fold in whipped topping. Fold in the fruit. Refrigerate until serving.