12 crumbled biscoff cookies (or graham crackers or vanilla wafers)
In a sauce pan mix together the Shamrock Farms Eggnog, cornstarch and condensed milk. Use a whisk to mix constantly over medium heat
Bring to a boil and remove from the heat. Let it cool down for about 10 minutes.
With a hand mixer, mix the eggnog cream and the butter at medium speed until well incorporated.
Transfer to a bowl and refrigerate for about 30 minutes.
Make the cherry filling by mixing the cherries, sugar and cornstarch in a sauce pan and bring to a boil for 5-10 minutes. Set aside.
Assemble the dessert cups by layering the cookie crumble at the bottom, followed by a layer of eggnog cream and top with the cherry filling, repeat the layers until you fill up your cups. Top with cookie crumbles and enjoy.
Desserts, Holiday Recipes, Sweet Treats
This pumpkin pie recipe is pure perfection with Shamrock Farms Heavy Cream both mixed in and whipped for the topping. Thanks to Allison Waken for this recipe.