Cranberry Eggnog Salad

Submitted By: Elaine Hargrove

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.