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Salads - Cranberry Eggnog Salad



INGREDIENTS
  • 1 small package lemon gelatin
  • 1 small package raspberry gelatin
  • 2 cups boiling water, divided
  • 1 cup eggnog
  • 1/2 cup each finely chopped celery, pecans, and apples
  • 1 (16-ounce) can whole cranberry sauce
  • 8 ounces whipped topping

INSTRUCTIONS
Dissolve lemon gelatin in 1 cup boiling water. Add eggnog; chill until partially set. Dissolve raspberry gelatin in 1 cup boiling water. Add cranberry sauce, celery, pecans, and apples; chill until partially set. Fold whipped topping into partially set lemon gelatin mixture; pour into bowl or mold. Top with raspberry mixture and refrigerate until set.
 
 
 
 
Submitted By: Elaine Hargrove
Big Sandy
Benton Farmers Co-op
Number of Servings: 0
 
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