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Eggnog Molded Salad

 Eggnog Molded Salad
For an excellent holiday gelatin salad, try this one. It looks so lovely on a platter and tastes good with the fruit and a hint of eggnog flavor. It goes well with any meal because it's refreshing. -Alice Ceresa, Rochester, New York
10-12 ServingsPrep: 35 min. + chilling


  • 1 teaspoon unflavored gelatin
  • 1/4 cup water
  • 1 can (16 ounces) sliced pears
  • 1 package (6 ounces) lemon gelatin
  • 1 cup (8 ounces) sour cream
  • 3/4 cup eggnog
  • 1 can (11 ounces) mandarin oranges, drained
  • Orange slices, maraschino cherries and mint leaves, optional


  • In a small bowl, combine gelatin and water; set aside. Drain pears,
  • reserving juice; set pears aside. Add enough water to the juice to
  • measure 2 cups. Pour into a saucepan; bring to a boil. Remove from
  • the heat; stir in gelatin mixture and lemon gelatin until completely
  • dissolved. Cool for about 15 minutes. Stir in sour cream and eggnog
  • until well blended. Chill until partially set. Cut the oranges and
  • pears into chunks; add to eggnog mixture. Pour into an oiled 6-cup
  • mold. Chill until firm. Garnish with oranges, cherries and mint if
  • desired. Yield: 10-12 servings.
Nutritional Facts: 1 serving (1 piece) equals 153 calories, 5 g fat (3 g saturated fat), 23 mg cholesterol, 56 mg sodium, 25 g carbohydrate, trace fiber, 3 g protein.