Eggnog and Cranberry Salad

Recipe View 2 mins In a saucepan, whisk together the vanilla pudding mix, lemon gelatin, and 2 cups of water until smooth. (2 minutes)

Recipe View 5 mins Bring the mixture to a gentle boil over medium heat, stirring constantly to prevent scorching. (5 minutes)

Recipe View 40 mins Remove from heat and stir in the lemon juice. Pour the mixture into a bowl and chill in the refrigerator until partially set, about 30-45 minutes.

Recipe View 1 mins In a separate bowl, dissolve the raspberry gelatin in 1 cup of boiling water, stirring until completely dissolved. (1 minute)

Recipe View 40 mins Gently blend in the jellied cranberry sauce and chopped pecans. Chill this mixture in the refrigerator until partially set, about 30-45 minutes.

Recipe View 5 mins Prepare the whipped topping according to the package directions. (5 minutes)

Recipe View 1 mins Gently fold in the freshly grated nutmeg into the prepared whipped topping. (1 minute)

Recipe View 2 mins Fold the nutmeg-infused whipped topping into the partially set vanilla pudding mixture, ensuring it is well combined. (2 minutes)

Recipe View 1 mins Pour the vanilla pudding mixture into a 9 x 13 inch glass dish. (1 minute)

Recipe View 1 mins Carefully pour the cranberry mixture over the pudding mixture, creating an even layer. (1 minute)

Recipe View 6 hrs Chill the salad in the refrigerator for at least 6 hours, or preferably overnight, to allow it to fully set and the flavors to meld. (360 minutes)