Name: Elsie's Homemade Cranberry Eggnog Salad
Cook time: 60 min
Total time: 60 min
Yield: 12 servings
Ingredients: 2 1/2 cups boiling water; 2 packages cranberry gelatin; 1 can whole-berry cranberry sauce; 1 can crushed pineapple, undrained; 2 envelopes unflavored gelatin; 1 1/2 cups Borden Classic Eggnog; 2 tbsp lime juice

Dessert1 hrServes 12

Instructions

In a large bowl, add boiling water to cranberry gelatin; stir 2 minutes to completely dissolve. Refrigerate 40-50 minutes or until slightly thickened.

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.

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.

Fold pineapple into eggnog mixture. Carefully pour over gelatin in mold. Refrigerate until firm. Unmold onto a platter.

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Ingredients

2 1/2 cups boiling water
2 packages cranberry gelatin
1 can whole-berry cranberry sauce
1 can crushed pineapple, undrained
2 envelopes unflavored gelatin
1 1/2 cups Borden Classic Eggnog
2 tbsp lime juice

At a Glance

Cook Time

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Total

1 hr