‹ Back to Cranberry Eggnog Salad

Print Options

Cranberry Eggnog Salad

TOTAL TIME: Prep: 15 min. + chilling YIELD: 12 servings.
For a bright salad with a vintage holiday feel, we stack a layer of raspberry gelatin and cranberry sauce over a yummy pineapple-eggnog base. —Nancy Foust, Stoneboro, Pennsylvania

Ingredients

  • 2-1/2 cups boiling water
  • 2 packages (3 ounces each) cranberry or raspberry gelatin
  • 1 can (14 ounces) whole-berry cranberry sauce
  • 1 can (20 ounces) crushed pineapple, undrained
  • 2 envelopes unflavored gelatin
  • 1-1/2 cups eggnog
  • 2 tablespoons lime juice

Directions

  • 1. In a large bowl, add boiling water to cranberry gelatin; stir 2 minutes to completely dissolve. Refrigerate 40-50 minutes or until slightly thickened.
  • 2. Place cranberry sauce in a small bowl; stir to break up. Fold into gelatin mixture. Pour into an 8-cup ring mold coated with cooking spray; refrigerate 15-20 minutes longer or until set but not firm.
  • 3. Meanwhile, drain crushed pineapple well, reserving juice in a small saucepan. Sprinkle unflavored gelatin over pineapple juice; let stand 1 minute. Heat and stir over low heat until gelatin is completely dissolved. Stir in eggnog and lime juice. Refrigerate 12-15 minutes or until slightly thickened.
  • 4. Fold pineapple into eggnog mixture. Carefully pour over gelatin in mold. Refrigerate until firm. Unmold onto a platter.

Nutrition Facts

1 slice: 180 calories, 1g fat (1g saturated fat), 19mg cholesterol, 66mg sodium, 37g carbohydrate (31g sugars, 1g fiber), 7g protein.

© 2024 RDA Enthusiast Brands, LLC