Eggnog Dip

(Adapted from Sharon MacDonnell)

1 ½ cups eggnog

2 tablespoons cornstarch

½ cup sour cream

½ cup heavy whipping cream

1 tablespoon sugar

½ teaspoon rum extract

Assorted fruit and pound cake cubes

In a saucepan, combine the eggnog and cornstarch until smooth. Bring to a boil; boil and stir for 2 minutes. Remove from the heat; stir in sour cream. Cool completely.

In a mixing bowl, beat whipping cream and sugar until stiff peaks form. Fold into eggnog mixture with extract if desired. Cover and refrigerate overnight. Serve with fruit and pound cake.