food Eggnog and Cranberry Salad recipe
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Eggnog and Cranberry Salad recipe
    9 servings

Ingredients:

  • 1 (3.5 ounce) package instant vanilla pudding mix
  • 1 (3 ounce) package lemon flavored gelatin
  • 2 cups water
  • 2 tablespoons lemon juice
  • 1 (3 ounce) package raspberry flavored gelatin mix
  • 1 cup boiling water
  • 1 (16 ounce) can jellied cranberry sauce
  • 1/4 cup chopped pecans
  • 1 (1.3 ounce) envelope whipped topping mix
  • 1/2 teaspoon ground nutmeg

    Instructions:

  • Combine vanilla pudding mix, lemon gelatin, and 2 cups water in a saucepan.
  • Bring to a boil, stirring constantly.
  • Stir in lemon juice.
  • Chill until partially set.
  • Dissolve raspberry gelatin in 1 cup boiling water.
  • Blend in cranberry sauce, and add pecans.
  • Chill until partially set.
  • Prepare whipped topping according to package directions.
  • Fold in nutmeg.
  • Fold whipped topping into vanilla pudding mixture.
  • Pour into a 9 x 13 inch glass dish.
  • Chill until firm.
  • Pour cranberry mixture over pudding mixture.
  • Chill for 6 hours before serving to appreciative family and friends.



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