Posted by: Ginger - St Thomas on Sun, Nov 21, 99 at 19:04

EGGNOG CRANBERRY SALAD (serves 9)
One pkg regular vanilla pudding mix (not instant)
One 3 oz pkg lemon Jello
2 cups cold water
One 3 ox pkg raspberry Jello
1 cup boiling water
One 16 oz can whole cranberry sauce
1/2 cup finely chopped celery
1/4 cup chopped pecans
1 cup Cool Whip
1/2 tsp nutmeg
In saucepan, combine pudding mix, lemon Jello & 2 cups cold water; cook & stir until mixture boils. Stir in lemon juice; chill until partially set. Dissolve raspberry Jello in 1 cup boiling water; cook & stir until dissolved. Beat in cranberry sauce. Fold in celery & pecans. Chill until partially set. Add nutmeg to Cool Whip & fold into pudding mixture. Pour 1/2 the pudding into an 8x8x2" pan. Carefully pour cranberrry layer over pudding; top w/remaining pudding. chill 6 hours or overnight.