| Martine Sicard |
| Eggnog Smoothie |
INGREDIENTS
1-quart eggnog
1 (5.1 ounce) package instant vanilla pudding mix
1 (12 ounce) container frozen whipped topping
1/4-cup rum
DIRECTIONS
Pour the eggnog into a mixing bowl. Whisk in the pudding mix,
whipped topping, and rum until evenly blended. Cover and
refrigerate until well chilled, or about 2 hours. Serve cold.
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Lunch
Eggnog Smoothie
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