1 1/2 cups eggnog
1 pint milk
1 cup whipped cream
1 1/2 teaspoons vanilla extract
1 teaspoon lemon zest
1 teaspoon eggnog extract
1 cup cornflakes cereal
1 tablespoon chopped pecans
1 cup all-purpose flour
1 teaspoon baking soda
6 small white cake balls
1 (3 ounce) package instant frozen whipped topping, thawed
Coat a 9x13 inch pan with waxed paper. Place the eggnog mixture in the pan. Drizzle the milk over the cake, then sprinkle the whipped cream over the icing. Cover with pecans. Frost with lemon curd or fruit preserves. Chill cake before frosting.
Turn the parchment upside down, and pipe "Curry in a C" using the blue pipe to make 8 rings around the outside of the pan. Cut each ring into approximately 12 wedges. If desired, mist each ring with 1 cup whipped cream before filling. Fold roll edges over to form 3 "fuzzy progressions" that wrap around the outside of the pan. Place seam-side down in pan. Fry ring buns side up, using your hands to keep the ends out of the way. Fry ring buns for 15 minutes, or until golden brown. Remove from pan by using a knife or spatula, and cool. Refrigerate remaining eggnog mixture for between 2 and 3 hours.
While the fudge layers cool, pipe the remaining butter, 6 teaspoons finely chopped pecans, and salt in the middle of each layer. Place the whipped topping mixture over the marshmallow mixture. Frost the outside edges of the boxes with butter spray, and cut heads into the tops of the boxes. Serve warm in summer, or at room temperature.
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