Eggnog Cranberry Salad

1. 1

   In saucepan, combine pudding mix, lemon jello and 2 cups water. Cook and stir until mixture boils.

2. 2

   Stir in lemon juice; chill until partially set.

3. 3

   Dissolve raspberry jello in 1 cup boiling water.

4. 4

   Cook and stir until dissolved.

5. 5

   Beat in cranberry sauce. Fold in celery and nuts.

6. 6

   Chill until partially set.

7. 7

   Prepare dessert topping according to package directions, adding nutmeg; fold into pudding mixture.

* Per serving · 4 servings · Values may vary.

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