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EGGNOG BAVARIAN

2 envelopes (2 Tbsp.)
unflavored gelatin
1/2 c. cold water
1 qt. dairy eggnog
32 single ladyfingers or 16
double
rum (optional)

Soften gelatin in cold water. Add about 1 cup of the
eggnog, heat and stir until gelatin dissolves. Remove from
heat and add remaining eggnog; mix well. Chill until partially
set, 45 to 60 minutes. Beat with electric or rotary beater
until light and fluffy. If ladyfingers are double, split
lengthwise. Line bottom of 8-inch spring-form pan with lady-
fingers, cutting to fit, line sides by standing ladyfingers on
end all around. Pour in eggnog mixture. Chill until firm.
Remove sides from pan. Nice for Christmas when topped with
whipped cream tinted a pale green and crowned with a sprig of
holly.

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