Sure! Here’s the detailed recipe for Eggnog Cranberry Salad:
Eggnog Cranberry Salad Recipe
Description: This delightful dish serves as either a fantastic dessert or a refreshing salad, perfect for accompanying roasted turkey at Thanksgiving or any time of the year. With the option to use sugar-free alternatives for jello, pudding mix, and cool whip, it’s a versatile treat that caters to various dietary preferences without compromising on flavor. A special thank you to Teresa, a co-worker, for sharing this recipe!
Keywords: Dessert, Low Protein, Christmas, Thanksgiving, < 30 Mins
Cook Time: 5 minutes
Prep Time: 20 minutes
Total Time: 25 minutes
Servings: Not specified
Nutritional Information (per serving):
- Calories: 694.2
- Fat Content: 24.5g
- Saturated Fat Content: 13.3g
- Cholesterol Content: 0mg
- Sodium Content: 418.6mg
- Carbohydrate Content: 118.8g
- Fiber Content: 2.9g
- Sugar Content: 110.8g
- Protein Content: 5.7g
Ingredients:
- 1 package vanilla pudding mix
- 1 tablespoon lemon juice
- 2 packages raspberry Jell-O gelatin
- 1 cup pecans
- 1/2 cup celery
- 1 container Cool Whip
- 1/4 teaspoon ground nutmeg
- 1 can whole berry cranberry sauce
- 3 cups water (divided)
- Boiling water
Instructions:
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In a medium-sized saucepan over medium heat, combine the lemon gelatin mix, vanilla pudding mix, and 2 cups of water. Cook until the mixture comes to a boil, stirring occasionally.
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Once boiling, remove the saucepan from heat and stir in the lemon juice. Allow the mixture to chill until it’s partially set.
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Meanwhile, dissolve the raspberry gelatin mix in 1 cup of boiling water. Stir vigorously until completely dissolved.
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Beat in the cranberry sauce until the mixture becomes foamy.
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If desired, fold in celery and pecans at this stage.
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Chill the raspberry-cranberry mixture until it’s partially set.
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In a separate bowl, add nutmeg to the Cool Whip and gently fold until well combined.
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Now, fold the prepared Cool Whip into the partially set lemon gelatin/pudding mixture.
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Pour half of the lemon gelatin/pudding mixture into a large mold or serving dish.
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Carefully spoon half of the raspberry-cranberry mixture on top of the lemon layer. Repeat the layers.
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Chill the assembled salad for at least 6 hours or preferably overnight to allow the flavors to meld and the salad to set completely.
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Serve chilled and enjoy the delightful combination of flavors and textures in this Eggnog Cranberry Salad!
Notes:
- Feel free to customize this recipe by adding your favorite fruits or nuts for extra texture and flavor.
- Ensure each layer is partially set before adding the next layer to achieve distinct layers in the final salad.
- This salad can be prepared in advance, making it a convenient option for holiday gatherings or potlucks.
With its festive colors and delicious flavors, this Eggnog Cranberry Salad is sure to become a favorite addition to your holiday menu or any special occasion! 🎄🥗
