2/3 cup light corn syrup
1/2 cup confectioners' sugar
1 (3 ounce) package instant gelatin
1/2 cup ginger ale
Preheat oven to 375 degrees F (190 degrees C).
In a mixing bowl, beat the corn syrup, 1/2 cup confectioners' sugar, ginger ale and lemon zest. Spread the mixture evenly into the sandwich or pie pan. Sprinkle the gelatin over the top of the eggnogs. Roll and place the fruit mixture out onto a medium baking sheet.
Bake in preheated oven for 10 minutes or until golden. Serve warm or cold.
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