For a bright salad with a vintage holiday feel, we stack a layer of raspberry gelatin and cranberry sauce over a yummy pineapple-eggnog base. —Nancy Foust, Stoneboro, Pennsylvania
Ingredients
- 2-1/2 cups boiling water
- 2 packages (3 ounces each) cranberry or raspberry gelatin
- 1 can (14 ounces) whole-berry cranberry sauce
- 1 can (20 ounces) crushed pineapple, undrained
- 2 envelopes unflavored gelatin
- 1-1/2 cups eggnog
- 2 tablespoons lime juice
Directions
- 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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