Eggnog Dip

Serve as dip with fresh fruit or drizzle over cake.

1 1/2 cup eggnog
2 T. cornstarch
1/2 cup sour cream
1/2 cup heavy whipping cream
1 T. sugar
Assorted fruit and pound cake cubes

In saucepan, combine eggnog and corn starch until smooth.
Bring to boil; boil and stir 2 minutes.

Remove from heat; stir in sour cream; cool completely.

In small mixing bowl, beat whipping cream and sugar until stiff peaks form.
Fold into eggnog mixture with rum extract if desired.

Cover and refrigerate overnight.
Serve dip with fruit and cake.

Yield: 2 1/2 cups.