Eggnog and Cranberry Salad
1 (3.5 ounce) package instant vanilla pudding mix
1 (3 ounce) package lemon flavored gelatin
2 cups water
2 tablespoons lemon juice
1 (3 ounce) package raspberry flavored gelatin mix
1 cup boiling water
1 (16 ounce) can jellied cranberry sauce
1/4 cup chopped pecans
1 (1.3 ounce) envelope whipped topping mix
1/2 teaspoon ground nutmeg
Combine vanilla pudding mix, lemon gelatin, and 2 cups water in a saucepan.
Bring to a boil, stirring constantly. Stir in lemon juice. Chill until
Dissolve raspberry gelatin in 1 cup boiling water. Blend in cranberry
sauce, and add pecans. Chill until partially set.
Prepare whipped topping according to package directions. Fold in nutmeg.
Fold whipped topping into vanilla pudding mixture. Pour into a 9 x 13 inch
glass dish. Chill until firm.
Pour cranberry mixture over pudding mixture. Chill for 6 hours before
serving to appreciative family and friends.
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