1 1/2 c. egg nog
2 tbsp. cornstarch
1/2 c. sour cream
1/2 c. whipping cream
1 tbsp. sugar
1/2 tsp. rum extract

In saucepan, combine egg nog and cornstarch until smooth. Bring to a boil and stir for 2 minutes. Remove from heat; stir in sour cream. Cool completely.

In mixing bowl, beat whipping cream and sugar until stiff peaks form. Fold into egg nog mixture and add rum extract. Cover and refrigerate overnight. Use assorted fruit and pound cakes (cubed) to dip.