I regularly fit a blend of apples, blueberries and other fruit into my December menus. The eggnog in the dressing suits this sweet salad for Christmas. —Tami Harrington, West Chicago, Illinois
- 1 cup eggnog, chilled
- 1 envelope whipped topping mix (Dream Whip)
- 1/4 teaspoon ground nutmeg
- 1 can (20 ounces) pineapple tidbits, drained
- 1 can (16 ounces) slices peaches, drained
- 2 medium tart apples, chopped
- 1 cup fresh blueberries
- 3/4 cup halved maraschino cherries
- 3/4 cup chopped walnuts
- In a bowl, beat eggnog, whipped topping mix and nutmeg on high speed until soft peaks form. Combine the remaining ingredients; fold into eggnog mixture. Cover and refrigerate. Gently stir just before serving. Yield: 10-12 servings.
Originally published as Eggnog Fruit Fluff in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p76
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