Cranberry Eggnog Salad

1. 1

   In a large bowl, add boiling water to cranberry gelatin; stir 2 minutes to completely dissolve. Refrigerate 40-50 minutes or until slightly thickened.

2. 2

   Place cranberry sauce in a small bowl; stir to break up. Fold into gelatin mixture. Pour into an 8-cup ring mold coated with cooking spray; refrigerate 15-20 minutes longer or until set but not firm.

3. 3

   Meanwhile, drain crushed pineapple well, reserving juice in a small saucepan. Sprinkle unflavored gelatin over pineapple juice; let stand 1 minute. Heat and stir over low heat until gelatin is completely dissolved. Stir in eggnog and lime juice. Refrigerate 12-15 minutes or until slightly thickened.

4. 4

   Fold pineapple into eggnog mixture. Carefully pour over gelatin in mold. Refrigerate until firm. Unmold onto a platter.

* Per serving · 4 servings · Values may vary.

No additional tips available.