Holiday Eggnog Salad

Holiday Eggnog Salad

prep time

minutes
cook time

minute
servings
10

Ingredients









Cooking Instructions

1

Drain pineapple juice from both cans into a 1 quart saucepan. Set aside crushed pineapple. Over high heat, bring juice to a boil. Remove from heat. Stir in lime juice and unflavored gelatin. Pour into a medium mixing bowl and set over a larger bowl filled with ice water. Stir occasionally until the mixture thickens, about 10 to 15 minutes. Stir in celery, reserved pineapple and eggnog. Pour into lightly-oiled 6 cup mold; refrigerate until set, about 1 hour or overnight.


2

In a medium mixing bowl, combine raspberry gelatin and boiling water. Stir for 2 minutes until gelatin completely dissolves. Add the relish; stir until thawed. Set over a larger bowl filled with ice water. Stir occasionally until the mixture thickens, about 10 to 15 minutes. Pour over eggnog mixture; refrigerate until set, about 4 hours or overnight. Unmold and serve.


Ingredients









Cooking Instructions

1

Drain pineapple juice from both cans into a 1 quart saucepan. Set aside crushed pineapple. Over high heat, bring juice to a boil. Remove from heat. Stir in lime juice and unflavored gelatin. Pour into a medium mixing bowl and set over a larger bowl filled with ice water. Stir occasionally until the mixture thickens, about 10 to 15 minutes. Stir in celery, reserved pineapple and eggnog. Pour into lightly-oiled 6 cup mold; refrigerate until set, about 1 hour or overnight.


2

In a medium mixing bowl, combine raspberry gelatin and boiling water. Stir for 2 minutes until gelatin completely dissolves. Add the relish; stir until thawed. Set over a larger bowl filled with ice water. Stir occasionally until the mixture thickens, about 10 to 15 minutes. Pour over eggnog mixture; refrigerate until set, about 4 hours or overnight. Unmold and serve.


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