7 November, 2013
Eggnog Cranberry Salad
3 ounces vanilla pudding mix (not instant)
3 ounces lemon Jello
3 ounces raspberry Jello
2 tablespoons lemon juice
16 ounces whole cranberry sauce
½ cup celery, chopped
¼ cup pecans, chopped
1 envelope Dream Whip
½ teaspoon ground nutmeg
3 cups water
In saucepan, combine pudding mix, lemon Jello and 2 cups water; cook & stir until it boils.
Remove from heat and stir in lemon juice, chill until partially set.
Dissolve raspberry Jello in 1 cup boiling water; cook and stir until dissolved. Beat in cranberry sauce. Fold in celery and nuts. Chill till partially set.
Prepare dessert topping, adding nutmeg. Fold into pudding mixture.
Pour ½ pudding into 8ʺ x 8ʺ x 2ʺ pan. Carefully pour cranberry layer over the top with remaining pudding. Chill 6 hours or overnight.
This is great for holiday dinners and potlucks.