Eggnog Cranberry Salad

Total Time
25mins
Prep 20 mins
Cook 5 mins

This is either a fantastic dessert or salad. I serve it with roasted turkey at Thanksgiving or anytime. You can use sugar free jello, pudding mix and cool whip. My family can't tell the difference. Thank you Teresa ( a co-worker)

Ingredients Nutrition

Directions

  1. In a medium sized saucepan over nedium heat cook lemon gelatin mix, vanilla pudding mix and 2 cups water until it comes to a boil.
  2. Remove from heat and stir in lemon juice.
  3. Chill until partially set.
  4. Dissolve raspberry gelatin mix in 1 cup boiling water.
  5. Stir until completely dissolved.
  6. Beat in cranberry sauce until foamy.
  7. Fold in celery and nuts if desired at this time.
  8. Chill until partially set.
  9. Add nutmeg to cool whip.
  10. Fold cool whip into lemon jello/pudding mix.
  11. Pour 1/2 of lemon jello/pudding mix into a large mold.
  12. Carefully spoon 1/2 raspberry mixture on top of lemon jello/pudding mix, Repeat layers.
  13. Chill for at least 6 hours or overnight.

Reviews

(1)
Most Helpful

What a wonderful combination!! My family has found a new "favorite" holiday salad. Thanks a bunch!!

Nana RJ December 25, 2003

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