EGGNOG CRANBERRY SALAD
1 small package regular vanilla pudding, not instant 1 small package lemon Jell-O 2 tablespoons lemon juice 8 ounces prepared whipped topping 1/2 teaspoon nutmeg 1 small package red raspberry Jell-O 1 can whole cranberry sauce 1 cup boiling water 1/2 cup chopped celery 1/4 cup chopped pecans Procedure Mix vanilla pudding and lemon Jell-O with 2 cups boiling water, add 2 tablespoons lemon juice. Cool until partially set. Combine whipped topping and nutmeg. Fold into lemon mixture. Place half of lemon mixture into an 8-by-8-by-2-inch pan. Set aside. Add 1 cup boiling water to raspberry Jell-O. Add Cranberry sauce, celery and pecans. Place all of cranberry mixture on top of lemon mixture. Cover cranberry mixture with second half of lemon mixture. Chill until set. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
