Eggnog Ladyfinger Dessert Recipe

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Eggnog Ladyfinger Dessert Recipe
Eggnog Ladyfinger Dessert Recipe photo by Taste of Home
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Eggnog Ladyfinger Dessert Recipe

Read Reviews
5 3 3
Publisher Photo
The combination of cranberries and eggnog will bring a festive end to any holiday meal. Plus, it's super simple to prepare. —Carole Resnick, Cleveland, Ohio
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. + freezing
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. + freezing

Ingredients

  • 2 packages (3 ounces each) ladyfingers, split
  • 1 pint raspberry or cranberry sorbet
  • 3 cups eggnog
  • 1 cup evaporated milk
  • 1/2 cup sour cream
  • 2 packages (3.4 ounces each) instant vanilla pudding mix
  • Fresh raspberries or cranberries and fresh mint leaves

Directions

Arrange 24 ladyfingers around the edge of an ungreased 9-in. springform pan; arrange 16 ladyfingers over the bottom (save remaining ladyfingers for another use). Spoon sorbet over ladyfingers; cover and freeze for 30 minutes.
In a large bowl, beat the eggnog, evaporated milk, sour cream and pudding mix for 2 minutes or until thickened. Spoon over sorbet. Cover and freeze for 8 hours or overnight. Remove from the freezer 5-10 minutes before slicing. Garnish with raspberries and mint. Yield: 12 servings.
Editor's Note: This recipe was tested with commercially prepared eggnog.
Originally published as Eggnog Ladyfinger Dessert in Taste of Home Christmas Annual Annual 2011, p32

Nutritional Facts

1 slice: 275 calories, 8g fat (5g saturated fat), 76mg cholesterol, 367mg sodium, 44g carbohydrate (33g sugars, 1g fiber), 5g protein.

  • 2 packages (3 ounces each) ladyfingers, split
  • 1 pint raspberry or cranberry sorbet
  • 3 cups eggnog
  • 1 cup evaporated milk
  • 1/2 cup sour cream
  • 2 packages (3.4 ounces each) instant vanilla pudding mix
  • Fresh raspberries or cranberries and fresh mint leaves
  1. Arrange 24 ladyfingers around the edge of an ungreased 9-in. springform pan; arrange 16 ladyfingers over the bottom (save remaining ladyfingers for another use). Spoon sorbet over ladyfingers; cover and freeze for 30 minutes.
  2. In a large bowl, beat the eggnog, evaporated milk, sour cream and pudding mix for 2 minutes or until thickened. Spoon over sorbet. Cover and freeze for 8 hours or overnight. Remove from the freezer 5-10 minutes before slicing. Garnish with raspberries and mint. Yield: 12 servings.
Editor's Note: This recipe was tested with commercially prepared eggnog.
Originally published as Eggnog Ladyfinger Dessert in Taste of Home Christmas Annual Annual 2011, p32

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Reviews forEggnog Ladyfinger Dessert

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ChocolateMudCake User ID: 162783 240383
Reviewed Dec. 27, 2015

"Light and delicious. I couldn't find any lady fingers at the store near me so I made my own.

It disappeared in a hurry."

MY REVIEW
judewoman User ID: 7386272 180548
Reviewed Jan. 18, 2014

"No adjustment necessary. Superb presentation with superb taste. Judewoman"

MY REVIEW
murzik User ID: 7154554 182321
Reviewed Dec. 11, 2013

"This looks really good."

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