Name: Eggnog and Cranberry Salad
Yield: 9
Ingredients: Instant vanilla pudding mix - 1 (3.5 ounce) package; Lemon flavored Jell-O® - 1 (3 ounce) package; Water - 2 cups; Lemon juice - 2 tablespoons; Raspberry flavored Jell-O® mix - 1 (3 ounce) package; Boiling water - 1 cup; Jellied cranberry sauce - 1 (16 ounce) can; Chopped pecans - ¼ cup; Whipped topping mix - 1 (1.3 ounce) envelope; Ground nutmeg - ½ teaspoon

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Ingredients for - Eggnog and Cranberry Salad

1. Instant vanilla pudding mix - 1 (3.5 ounce) package

2. Lemon flavored Jell-O® - 1 (3 ounce) package

3. Water - 2 cups

4. Lemon juice - 2 tablespoons

5. Raspberry flavored Jell-O® mix - 1 (3 ounce) package

6. Boiling water - 1 cup

7. Jellied cranberry sauce - 1 (16 ounce) can

8. Chopped pecans - ¼ cup

9. Whipped topping mix - 1 (1.3 ounce) envelope

10. Ground nutmeg - ½ teaspoon

How to cook deliciously - Eggnog and Cranberry Salad

1. Stage

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.

2. Stage

Dissolve raspberry gelatin in 1 cup boiling water. Blend in cranberry sauce, and add pecans. Chill until partially set.

3. Stage

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.

4. Stage

Pour cranberry mixture over pudding mixture. Chill for 6 hours before serving to appreciative family and friends.