Eggnog and Cranberry Salad
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
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
Methods/steps
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
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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