"Hunger is the best sauce in the world."--Cervantes

Eggnog and Cranberry Salad Recipe

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This recipe for Eggnog and Cranberry Salad, by , is from Special Recipes from the Sisterhood of Gamma Phi Beta, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carly Williams
Added: Tuesday, September 19, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 (3 ounce) package non-instant vanilla pudding mix
1 (3 ounce) package lemon flavored gelatin
2 cups water
2 tablespoons lemon juice
1 (3 ounce) package raspberry flavored gelatin mix
1 cup boiling water
1 (16 ounce) can jellied cranberry sauce
1/4 cup chopped pecans
1/2 cup chopped celery
1 (1.3 ounce) envelope whipped topping mix
1/2 teaspoon ground nutmeg

Directions:
Directions:
1. 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.
2. Dissolve raspberry gelatin in 1 cup boiling water. Blend in cranberry sauce, and add pecans and celery. Chill until partially set.
3. Prepare whipped topping according to package directions. Fold in nutmeg. Fold whipped topping into vanilla pudding mixture. Pour into a 9 x 13 inch glass dish. Chill until firm.
4. Pour cranberry mixture over pudding mixture. Chill for 6 hours before serving to family and friends.

 

 

 

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