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Eggnog and Cranberry Salad

Sylvia Brunson

This is a perfect recipe for the holidays. It gives a delicious and beautiful combination of holiday favorites - cranberries and eggnog. Originally submitted to ThanksgivingRecipe.com.

Ingredients {{adjustedServings}} servings

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Original recipe yields 9 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 222 kcal
  • 11%
  • Fat:
  • 2.4 g
  • 4%
  • Carbs:
  • 49.3g
  • 16%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 170 mg
  • 7%

Based on a 2,000 calorie diet

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. 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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Reviews

LYNN39SCAF
6
1/1/2006

This was pretty good as is. For my tastes, I would make the eggnog layer strictly out of pudding with no lemon jello added. The lemon overpowered the nutmeg so it wasn't as "eggnoggy" as I had hoped. Maybe pudding mixed with cool whip and nutmeg next time. But it was tasty. My father loved it.

slwwilson
4
11/28/2009

I love this salad and get requests for it every Thanksgiving. I make a couple of adjustments. I use about 3/4 of the cranberry sauce called for in the recipe. And I use premade whipped topping and mix it into the jello/pudding mixture. It's very easy to make and very pretty.

Gerri T.
4
2/10/2006

Though this did look beautiful (in a clear crystal bowl), and did taste good, everyone found the cranberry flavor overwhelming, to strong. I will make it again but adjust cranberry measurements.