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Eggnog & Cranberry Salad




Source of Recipe


Internet


List of Ingredients




1- 3oz pkg vanilla pudding, not instant
1- 3oz box lemon gelatin
2 cups water
2 tbsp lemon juice
1- 3oz box raspberry gelatin
1 cup boiling water
1- 16oz can jellied cranberry sauce
1/4 cup chopped pecans
1- 2oz envelope whipped topping mix
1/2 tsp ground nutmeg


Recipe



Combine vanilla pudding mix, lemon gelatin & 2 cups of water in a saucepan. Bring to a boil stirring constantly. Stir in lemon juice. Chill until partially set. Dissolve raspberry gelatin in 1 cup boiling water. Blend in cranberry sauce & pecans. Chill until partially set. Prepare whipped topping according to package. Fold in nutmeg. Fold whipped topping into vanilla mixture. Pour into 9"x13" glass dish. Chill until firm. Pour cranberry mixture over pudding mixture. Chill for 6 hours before serving.