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Cranberry-Eggnog Gelatin Salad

 Cranberry-Eggnog Gelatin Salad
Refreshing and bursting with flavor, this festive salad is a great choice for a holiday potluck. The sweet pineapple-eggnog layer contrasts nicely with the cool and tangy gelatin on top. Since it has to chill overnight, it’s a good pick for those dishes you want to prepare a day ahead.
16 ServingsPrep: 30 min. Cook: 5 min. + chilling


  • 2 packages (3 ounces each) raspberry gelatin
  • 2 cups boiling water
  • 1 cup cold water
  • 1 can (14 ounces) whole-berry cranberry sauce
  • 1 medium navel orange, peeled and chopped
  • 1 tablespoon grated orange peel
  • 1 can (20 ounces) unsweetened crushed pineapple, undrained
  • 2 envelopes unflavored gelatin
  • 1-1/2 cups eggnog
  • 3 tablespoons lime juice


  • In a large bowl, dissolve raspberry gelatin in boiling water. Stir in
  • cold water, then cranberry sauce, orange and orange peel. Pour into
  • a 10-in. fluted tube pan or 12-cup ring mold coated with cooking
  • spray; refrigerate for 40 minutes or until firm.
  • Meanwhile, drain pineapple; pour juice into a saucepan. Sprinkle
  • unflavored gelatin over juice and let stand for 1 minute. Cook and
  • stir over low heat until gelatin is completely dissolved.
  • In a large bowl, combine eggnog and lime juice. Gradually stir in
  • gelatin mixture. Chill until soft-set. Fold in pineapple. Spoon over
  • raspberry layer. Refrigerate overnight. Unmold onto a serving
  • platter.
  • Yield: 16 servings.