2 envelopes Knox unflavored gelatin
1/4 c. sugar
1 qt. eggnog
1/4 tsp. nutmeg
4 tsp. rum extract
1 c. cream, whipped
1/3 c. drained maraschino cherries
1/2 c. chopped nuts (optional)

Combine gelatin and sugar. Stir in 1 cup cold eggnog. Cook over low heat until gelatin and sugar are dissolved. Remove from heat; add rest of eggnog, nutmeg, and extract. Chill until mixture mounds slightly. Fold in the whipped cream, cherries, and nuts. Pour into 6 cup mold. Chill thoroughly.

To serve: Unmold the wreath. Whip 1 cup cream and tint lightly with green food coloring. Frost the wreath with the green whipped cream. Decorate with cinnamon candies or candied cherries. Serves 6 to 8.