Eggnog Fruit Fluff Recipe
Eggnog Fruit Fluff Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. + chilling

Ingredients

  • 1 cup eggnog,* chilled
  • 1 envelope whipped topping mix
  • 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

Directions

In a mixing 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.
Editor's Note: This recipe was tested with commercially prepared eggnog.
Originally published as Eggnog Fruit Fluff in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p76

Nutritional Facts

3/4 cup: 164 calories, 6g fat (2g saturated fat), 12mg cholesterol, 24mg sodium, 27g carbohydrate (22g sugars, 2g fiber), 2g protein.

  • 1 cup eggnog,* chilled
  • 1 envelope whipped topping mix
  • 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
  1. In a mixing 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.
Editor's Note: This recipe was tested with commercially prepared eggnog.
Originally published as Eggnog Fruit Fluff in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p76

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