↞ recipe box start page
Category: Dessert Salads
Prep Time: Cook Time: Total Time:
2 (8 1/2 oz) cans crushed pineapple
3 tbsp fresh lime juice
1 envelope (1 tbsp) unflavored gelatin
3/4 cup celery, finely chopped
1 1/2 cups eggnog
1 (3 oz) pkg raspberry gelatin
1 1/2 cups boiling water
1 (10 oz) pkg frozen cranberry orange relish
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.
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.
view more member recipes
HOLIDAY EGGNOG SALAD
view my recipes
print
save
Category: Dessert Salads
Prep Time: Cook Time: Total Time:
2 (8 1/2 oz) cans crushed pineapple
3 tbsp fresh lime juice
1 envelope (1 tbsp) unflavored gelatin
3/4 cup celery, finely chopped
1 1/2 cups eggnog
1 (3 oz) pkg raspberry gelatin
1 1/2 cups boiling water
1 (10 oz) pkg frozen cranberry orange relish
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.
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Holiday Eggnog Salad
by sgre52160
2 (8 1/2 oz) cans crushed pineapple 3 tbsp fresh lime juice 1 envelope (1 tbsp) unflavored gelatin 3/4 cup celery, finely chopped 1 1/2 cups eggnog 1 (3 oz) pkg raspberry gelatin 1 1/2 cups boil
by sgre52160
2 (8 1/2 oz) cans crushed pineapple 3 tbsp fresh lime juice 1 envelope (1 tbsp) unflavored gelatin 3/4 cup celery, finely chopped 1 1/2 cups eggnog 1 (3 oz) pkg raspberry gelatin 1 1/2 cups boil
Holiday Eggnog
by sgre52160
You can omit the brandy to make nonalcoholic eggnog, but you will also need to reduce the cream to 1/4 cup. For a high-octane eggnog, add an additional 1/2 cup alcohol and increase the cream to 3/4 cu
by sgre52160
You can omit the brandy to make nonalcoholic eggnog, but you will also need to reduce the cream to 1/4 cup. For a high-octane eggnog, add an additional 1/2 cup alcohol and increase the cream to 3/4 cu
Holiday Eggnog Cream
by sgre52160
2 tbsp cornstarch 2 tbsp sugar 1/2 tsp ground nutmeg 1 1/2 cups eggnog 2 tsp rum extract 1/2 cup sour cream 1 cup whipping cream, whipped Combine cornstarch, sugar and nutmeg in saucepan
by sgre52160
2 tbsp cornstarch 2 tbsp sugar 1/2 tsp ground nutmeg 1 1/2 cups eggnog 2 tsp rum extract 1/2 cup sour cream 1 cup whipping cream, whipped Combine cornstarch, sugar and nutmeg in saucepan
Holiday Salad
by sgre52160
2 lemons, juiced, plus 1/2 lemon 1 teaspoon sea salt 1/2 teaspoon freshly ground black pepper 1/4 cup and 2 tablespoons extra-virgin olive oil 5 medium heads Belgian endive, ends trimmed and
by sgre52160
2 lemons, juiced, plus 1/2 lemon 1 teaspoon sea salt 1/2 teaspoon freshly ground black pepper 1/4 cup and 2 tablespoons extra-virgin olive oil 5 medium heads Belgian endive, ends trimmed and
Holiday Italian Salad
by sgre52160
4 cups torn green-leaf lettuce 4 cups torn red-leaf lettuce 1 cup chopped walnuts, toasted 1 yellow bell pepper, cut into thin strips 1 orange bell pepper, cut into thin strips Creamy Balsamic It
by sgre52160
4 cups torn green-leaf lettuce 4 cups torn red-leaf lettuce 1 cup chopped walnuts, toasted 1 yellow bell pepper, cut into thin strips 1 orange bell pepper, cut into thin strips Creamy Balsamic It
view more member recipes
related CDKitchen recipes
Oreo Eggnog
Diabetic Holiday Eggnog
Eggnog Waffles
Eggnog Bread
Christmas Morn' Eggnog Muffins
Cherry Eggnog Quick Bread
Easy Three-Ingredient Ice Cream Eggnog
Holiday Eggnog Bread
Eggnog Fruit Salad
Christmas Eggnog Cookies