Ingredients
2 packages (3 ounces each) ladyfingers, split1 pint raspberry or cranberry sorbet3 cups eggnog1 cup evaporated milk1/2 cup sour cream2 packages (3.4 ounces each) instant vanilla pudding mixFresh raspberries or cranberries and fresh mint leaves
Preparation
Arrange 24 ladyfingers around the edge of an ungreased 9-in. springform pan; arrange 16 ladyfingers over the bottom (save remaining ladyfingers for another use). Spoon sorbet over ladyfingers; cover and freeze for 30 minutes.
In a large bowl, beat the eggnog, evaporated milk, sour cream and pudding mix until thickened, about 2 minutes. Spoon over sorbet. Cover and freeze for 8 hours or overnight. Remove from the freezer 5-10 minutes before slicing. Garnish with raspberries and mint.
