eggnog and cranberry salad

ingredients

• servings: 9
• 1 (3 ounce) package non-instant vanilla pudding mix
• 1 (3 ounce) package lemon flavored jell-o®
• 2 cups water
• 2 tablespoons lemon juice
• 1 (3 ounce) package raspberry flavored jell-o® mix
• 1 cup boiling water
• 1 (16 ounce) can jellied cranberry sauce
• 1/4 cup chopped pecans
• 1 (1.3 ounce) envelope whipped topping mix
• 1/2 teaspoon ground nutmeg

recipe

• combine vanilla pudding mix, lemon gelatin, and 2 cups water in a saucepan. bring to a boil, stirring constantly. stir in lemon juice. chill until partially set.
• dissolve raspberry gelatin in 1 cup boiling water. blend in cranberry sauce, and add pecans. chill until partially set.
• prepare whipped topping according to package directions. fold in nutmeg. fold whipped topping into vanilla pudding mixture. pour into a 9 x 13 inch glass dish. chill until firm.
• pour cranberry mixture over pudding mixture. chill for 6 hours before serving to appreciative family and friends.