Eggnog and Cranberry Salad
This festive layered gelatin salad is flavor-perfect for winter holiday entertaining.
1 (3-ounce) package vanilla pudding, not instant
1 (3-ounce) box lemon gelatin
2 cups water
2 tablespoons lemon juice
1 (3-ounce) box raspberry gelatin
1 cup boiling water
1 (16 ounce) can jellied cranberry sauce
1/4 cup chopped pecans
1/2 teaspoon ground nutmeg
2 cups whipped non-dairy topping (or 2 cups lightly sweetened whipped cream)
- 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.
- Fold in nutmeg into whipped topping. Fold whipped topping into vanilla pudding mixture. Pour into a 13 x 9 x 2-inch glass dish. Chill until firm.
- Pour cranberry mixture over pudding mixture. Chill for several hours before serving.
Makes 12 servings.