Elsie's Homemade Cranberry Eggnog Salad
60
Minutes
12
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Elsie's Homemade Cranberry Eggnog Salad
60
Minutes
12
People
Add to Shopping List
This recipe is in your Shopping List
Print Recipe
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I want to cook for: people
Unit:
Ingredients

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Instructions
  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.
Ingredients

Share this recipe with your friends!

Instructions
  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.

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