Eggnog Cranberry Salad

1. 1

   In saucepan combine pudding mix, lemon gelatin and 2 cups water.

2. 2

   Cook and stir until mixture boils, stir in lemon juice, chill until partially sets.

3. 3

   Dissolve raspberry gelatin in one cup boiling water, cook and stir until dissolved, beat in cranberry sauce.

4. 4

   Fold in nuts and celery.

5. 5

   Chill until partially set. Prepare dessert topping according to package directions, add nutmeg.

6. 6

   Fold into pudding mixture.

7. 7

   Pour half the pudding into an 8 x 8 x 2-inch pan.

8. 8

   Carefully pour cranberry layer over.

9. 9

   Top with remaining pudding mixture.

* Per serving · 4 servings · Values may vary.

No additional tips available.