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Cook'n with Betty Crocker 
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Christmas Eggnog Salad |
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Serves: 12 Print this Recipe1 envelope gelatin unflavored 1 8-ounce can crushed pineapple 2 tablespoons lemon juice 1 1/2 cups eggnog dairy 1/2 cup celery finely chopped 1 1/2 cups cranberry juice 1 3-ounce package raspberry jello gelatin 1 14-ounce jar cranberry-orange relish In small saucepan, soften unflavored gelatin in undrained crushed pineapple for 5 minutes. Add lemon juice. Cook and stir over medium heat till gelatin dissolves. Stir in eggnog and celery and pour into 12x7x2-inch pan. Chill till almost firm. Heat cranberry juice to boiling (may substitute with apple juice). Add raspberry gelatin and stir till dissolved. Fold in cranberry-orange relish. Chill till partially set; then pour over eggnog mixture. Chill till firm. Cut into squares. Garnish with frosted cranberries. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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