Eggnog Salad

1. 1

   Soften Knox in cold water; set aside.

2. 2

   Drain pears, saving the juice.

3. 3

   Add enough water to pear juice to make 2 cups.

4. 4

   Bring to a boil.

5. 5

   Stir in lemon jello and Knox gelatine; cool.

6. 6

   Drain mandarin oranges, saving a few nice sections for garnish.

7. 7

   Blend eggnog and sour cream.

8. 8

   Stir into jello.

9. 9

   Chill until partly set. Fold in fruit.

10. 10

    Put into a 6 cup mold.

11. 11

    Garnish with kiwi fruit and orange sections on top of jello.

* Per serving · 4 servings · Values may vary.

No additional tips available.