Eggnog Cranberry Salad Recipe
- 2 (3 ounce.) pkg. instant vanilla pudding mix
- 2 (3 ounce.) pkg. lemon Jello
- 4 tbsp. lemon juice
- 2 (3 ounce.) pkg. raspberry Jello
- 2 (16 ounce.) cans whole cranberry sauce
- 1 c. finely minced celery
- 1/2 c. finely minced pecans
- 2 (8 ounce.) carton Cold Whip
- 1 teaspoon nutmeg
- In a saucepan combine the pudding mix, lemon juice and 4 c. water.
- Cook and stir till mix boils.
- Stir in lemon juice.
- Refrigeratetill partially set.
- Dissolve raspberry Jello in 2 c. boiling water.
- Stir till dissolved.
- Beat in cranberry sauce.
- Mix in celery and nuts.
- Refrigeratetill partially set.
- Add in nutmeg to Cold Whip.
- Fold into pudding mix.
- Pour half the pudding mix into a 9 x 13 inch pan.
- Carefully pour cranberry layer over this.
- Top with remaining pudding mix.
- Refrigerate6 hrs or possibly overnight.
instant vanilla pudding mix, lemon jello, lemon juice, raspberry jello, cranberry sauce, celery, pecans, nutmeg
Taken from cookeatshare.com/recipes/eggnog-cranberry-salad-13018 (may not work)