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Eggnog Bavarian

2 Tbsp unflavored gelatin
4 cups eggnog
1 cup marshmallow cream
2 tsp. vanilla
1/4 tsp almond extract
1/2 cup heavy cream, whipped
Topping:
2 cups of canned cherry pie filling
2 Tbsp fresh lemon juice

Dissolve the gelatin in 2 cups of eggnog over low heat, stirring
constantly. Stir in marshmallow cream to dissolve. Add remaining
eggnog, flavor extract and blend well. Chill mixture 1 hour. Whip
cream and fold into chilled mixture. Pou r mixture into a mold
and chill until firm. Carefully unmold onto serving platter. Serve
with cherry topping. For topping mix pie filling with the fresh
lemon juice to thin a bit. Yield 8.

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