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Layered Cranberry Salad




Source of Recipe


Internet


List of Ingredients




1(3 ounce) package vanilla pudding mix
1 (3 ounce package lemon flavored gelatin
2 cups water
2 tablespoons fresh lemon juice
1 (3 ounce) package raspberry gelatin
1 (16 ounce) can whole cranberry sauce
1/3 cup chopped celery
1/4 cup chopped pecans
1 (1.4 ounce) package whipped topping mix
½ teaspoon ground nutmeg
Lettuce leaves


Recipe



Combine first three ingredients in a saucepan; cook over medium heat, stirring constantly until gelatin dissolves. Stir in lemon juice. Chill until consistency of unbeaten egg white.

Dissolve raspberry gelatin in 1 cup boiling water. Stir in cranberry sauce, blend well. Stir in celery and pecans. Chill until partially set.

Prepare whipped topping mix according to package, adding nutmeg. Fold into lemon gelatin mixture. Spoon 1½ cups mixture into a lightly oiled 7-cup mold. Chill until set.

Spoon raspberry gelatin mixture over lemon mixture; chill until set. Spoon remaining lemon mixture over raspberry layer. Chill until firm. Unmold on lettuce. Serves 14.