Ingredients needed:
* 3 cups of unflavored gelatin
* 4 cups of eggnog, divided
* 1/2 cup of 2% milk
* 1 tablespoon of rum extract
* 1/8 teaspoon of salt
* 2 cups of heavy whipping cream
* 1 cup of finely chopped walnuts
Raspberry-Currant Sauce ingredients needed:
* 1 package of frozen sweetened raspberries, thawed (10 oz.)
* 1/2 cup of red currant jelly
* 1 tablespoon of cornstarch
* 2 tablespoons of cold water
Preparation steps:
* In a small saucepan, sprinkle gelatin over 1 cup eggnog and milk; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Transfer to a large bowl; stir in the extract, salt and remaining eggnog. Let stand for 10 minutes.
* In a small bowl, beat cream until stiff peaks form. Fold cream and walnuts into gelatin mixture. Transfer to an 8-cup ring mold coated with cooking spray; refrigerate for 2 hours or until firm.
* Mash and strain raspberries, reserving juice. Discard seeds. Transfer to a small saucepan; stir in the jelly. Bring to a boil. Combine the cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 1 minute or until thickened. Cool to room temperature.
Enjoy
