Anything that can be done ahead gets a star in my book. This dessert is one of them. I found it in a Good Housekeeping magazine from the early 1990s I think. It's become a tradition in our household, usually for Christmas Eve.
This year, we're celebrating with the family on Boxing Day, December 26. And the rest of the meal is going to be very untraditional - paella will be the main course.
Today was spent in the kitchen - Bûche de Noël, stuffed mushrooms, crostini, chex mix and more. My freezer is jammed full. It's a good feeling. Next week, there will be little need to cook. The week between Christmas and New Year's is a week of celebration and relaxation. It's going to be great!
Click on the links for the recipes.