Eggnog Bavarian

• 3 envelopes unflavored gelatin
• 4 cups eggnog, divided
• 1/2 cup 2% milk
• 1 tablespoon rum extract
• 1/8 teaspoon salt
• 2 cups heavy whipping cream
• 1 cup finely chopped walnuts
• 1 package (10 ounces) frozen sweetened raspberries, thawed
• 1/2 cup red currant jelly
• 1 tablespoon cornstarch
• 2 tablespoons cold water

1. 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.
2. 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.
3. Mash and strain raspberries, reserving juice. Discard seeds. Transfer to a small saucepan; stir in jelly. Bring to a boil. Combine 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. Serve with gelatin.

unflavored gelatin, eggnog, milk, rum, salt, heavy whipping cream, walnuts, raspberries, red currant, cornstarch, cold water

Taken from www.tasteofhome.com/recipes/eggnog-bavarian/ (may not work)