This festive and delicious eggnog gelatinsalad mold is sure to become a holiday family favorite.
Recipe: Holiday Eggnog Salad
2 (8 1/2-ounce) cans crushed pineapple
Drain pineapple juice from both cans intoa 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 filledwith ice water. Stir occasionally until the mixture thickens,about 10 to 15 minutes.
Stir in celery, reserved pineapple andeggnog. Pour into lightly-oiled 6 cup mold; refrigerate untilset, about 1 hour or overnight.
In a medium mixing bowl, combine raspberrygelatin and boiling water. Stir for 2 minutes until gelatin completelydissolves.
Add the relish; stir until thawed.
Set over a larger bowl filled with icewater. Stir occasionally until the mixture thickens, about 10to 15 minutes.
Pour over eggnog mixture; refrigerateuntil set, about 4 hours or overnight. Unmold and serve.
3 tablespoons fresh lime juice
1 envelope (1 tablespoon) unflavored gelatin
3/4 cup celery, finely chopped
1 1/2 cups pasteurized eggnog
1 (3-ounce) package raspberry gelatin
1 1/2 cups boiling water
1 (10-ounce) package frozen cranberry orange relish
Makes 10 servings.
Recipe courtesy of Wisconsin Milk MarketingBoard, Inc.
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