Ingredients for Eggnog Cranberry Salad
- 1 (3.4 ounce) package vanilla instant pudding mix
- Lemon Jell O Gelatin
- 1/4 cup lemon juice
- Raspberry Jell O Gelatin
- Pecans
- 1/2 cup chopped celery (optional)
- 1 (8 ounce) container Cool Whip
- Ground Nutmeg
- Whole Berry Cranberry Sauce
- Water
- Boiling Water
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How to Make Eggnog Cranberry Salad
- In a medium saucepan, combine 1 (3 ounce) package lemon-flavored gelatin mix, 1 (3.4 ounce) package vanilla instant pudding mix, and 2 cups water. Cook over medium heat, stirring constantly, until the mixture comes to a boil.
- Remove from heat and stir in 1/4 cup lemon juice.
- Chill until the mixture begins to thicken (about 30 minutes).
- In a separate bowl, dissolve 1 (3 ounce) package raspberry-flavored gelatin mix in 1 cup boiling water. Stir until completely dissolved.
- Stir in 1 (15 ounce) can cranberry sauce until the mixture is foamy.
- Fold in 1/2 cup chopped celery and 1/4 cup chopped walnuts (optional).
- Chill until the mixture begins to thicken (about 30 minutes).
- In a separate bowl, gently fold 1/2 teaspoon ground nutmeg into 1 (8 ounce) container of Cool Whip.
- Gently fold the Cool Whip mixture into the chilled lemon gelatin/pudding mix.
- Pour half of the lemon gelatin/pudding mixture into a large (approximately 9x13 inch) mold or dish.
- Carefully spoon half of the raspberry mixture on top of the lemon layer. Repeat the layers.
- Chill for at least 6 hours, or preferably overnight, to allow the salad to set completely.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
443g
Fat
66g
Carbs
39g
