Instructions: Soften the gelatin in the wine in a 2 cup glass measure

Place the cup containing the gelatin in a pan of water. Heat until the gelatin completely dissolves.

Add the sugar and salt to the gelatin. Then add 1 cup of the egg nog slowly to the gelatin mixture, stirring and heating until the mixture is blended.

Blend the gelatin mixture with the remaining 2 cups of egg nog and chill until thickened but not set.

Whip the cream until stiff and fold into the partially set egg nog mixture.

Pour the completed cream into a 1 1/2 quart mold or into individual molds or sherbert glasses.

At serving time, unmold if molded, and garnish with walnut halves and dribble walnut sundae over all.

Serves 8 - 10.

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