Eggnog and Cranberry Salad

Eggnog and Cranberry Salad


"This is a perfect recipe for the holidays. It gives a delicious and beautiful combination of holiday favorites - cranberries and eggnog."


servings 227 cals
Serving size has been adjusted!

Original recipe yields 9 servings



  • Calories:
  • 227 kcal
  • 11%
  • Fat:
  • 2.4 g
  • 4%
  • Carbs:
  • 50.7g
  • 16%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 256 mg
  • 10%

Based on a 2,000 calorie diet

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  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. 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 appreciative family and friends.
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  1. 9 Ratings


I brought this dessert to my mother-in-law's for Thanksgiving and everyone loved it. They all want the recipe. I did substitute Cool Whip for the Dream Whip called for and used a decorative gla...

I prepared the two layers as directed except I substituted Cool Whip(about 1 &1/2 cups +/-)for the dry topping mix. I assembled them with the red cran/rasberry layer going into my round jello m...

Yummy, but allow LOTS of prep-time for this one! I had little time - started it about 7pm... then had to rush the setting process. Because my cranberry mix was jelling much faster than the egg...