Eggnog Fruit Salad Recipe:
1 cup chilled eggnog
1 envelope dry whipped topping mix
1/4 teaspoon freshly grated nutmeg
1 (16 ounce) can sliced peaches, drained
1 (13 ounce) can pineapple tidbits, drained
1 medium unpared apple, chopped
1/4 cup drained and halves maraschino cherries
1/2 cup fresh or frozen blueberries
1/2 cup walnuts, chopped
In a small bowl, combine eggnog, topping mix and nutmeg. Beat at high speed with electric mixer until soft peaks form (about 5 minutes).
Combine fruits and nuts. Fold into eggnog mixture. Cover and chill in refrigerator for several hours or overnight. Stir gently before serving.
Yields 6 to 8 servings.