 |
|
|
|
|
|
| |
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. |
| |
|
|
|
|
|
|
|
|
|
|
|
|