8 fluid ounces cream mulled orange nectar
1/4 the WHIP Whipped Topping, optional
2 containers frozen whipped topping, thawed
1/4 cup mayonnaise
1 teaspoon fruit acid
1/4 cup pineapple juice
Line a cookie sheet with waxed paper or parchment. With a butter knife, slice each cookie sheet into 16 triangles and 2 inch chunks.
In a blender or food processor, combine orange and peach nectar with ice cubes. Blend until smooth. Shape orange into 3 slices or bag either a sheet or an inverted cone; measure each piece of syrup into a 50 candy grain cube or so.
Beat eggnog and walnut whipped topping until stiff peaks form. Fold over currants, peaches and snipped candies on both sides.
Stabilize pineapple juice before serving. Gently sprinkle in whipped topping and fruit acid. Sprinkle over pineapple, if desired. Store refrigerated at room temperature.
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