Eggnog and Cranberry Salad4 Reviews
“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.” - by Sylvia Brunson
Original recipe yields 9 servings
- 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.
- Dissolve raspberry gelatin in 1 cup boiling water. Blend in cranberry sauce, and add pecans. Chill until partially set.
- 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.
- Pour cranberry mixture over pudding mixture. Chill for 6 hours before serving to appreciative family and friends.
Amount Per Serving (9 total)
- 222 cal
- 2.4 g
- 49.3 g
Based on a 2,000 calorie diet
Reviews (4)Rate This Recipe
"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. ..." See moreMaybe pudding mixed with cool whip and nutmeg next time. But it was tasty. My father loved it."
"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 ..." See moremix it into the jello/pudding mixture. It's very easy to make and very pretty."
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