Eggnog Molded Salad Recipes

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EGGNOG MOLDED SALAD



Eggnog Molded Salad image

For an excellent holiday gelatin salad, try this one. It looks so lovely on a platter and tastes good with the fruit and a hint of eggnog flavor. It goes well with any meal because it's refreshing. -Alice Ceresa, Rochester, New York

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 12 servings.

Number Of Ingredients 7

1 teaspoon unflavored gelatin
1 can (15-1/4 ounces) sliced pears
1 package (6 ounces) lemon gelatin
1 cup sour cream
3/4 cup eggnog
1 can (11 ounces) mandarin oranges, drained
Orange slices, maraschino cherries and mint leaves, optional

Steps:

  • In a small bowl, sprinkle unflavored gelatin over 1/4 cup cold water; let stand 1 minute., Drain pears over a 2-cup measuring cup, reserving syrup. Add enough water to the syrup to measure 2 cups; pour into a saucepan. Bring to a boil; remove from heat. Add lemon gelatin and unflavored gelatin mixture; stir 2 minutes to dissolve completely. Cool 15 minutes., Stir in sour cream and eggnog until well blended. Refrigerate until partially set., Cut oranges and drained pears into chunks; stir into gelatin mixture. Pour into a 6-cup ring mold coated with cooking spray. Refrigerate, covered, until firm. If desired, serve with oranges, cherries and mint.

Nutrition Facts :

EGGNOG GELATIN MOLD



Eggnog Gelatin Mold image

What's more classic than a jello mold recipe? Nothing! This particular recipe is my family's all-time favorite Christmas salad. One taste of the creamy eggnog-flavored gelatin with its tart and crunchy cran-apple sauce will have you convinced, too! -Irene Johnson, Alexandria, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 8-10 servings (2 cups sauce).

Number Of Ingredients 14

3 envelopes unflavored gelatin
3/4 cup cold water
4 cups eggnog, divided
1/4 cup sugar
1/4 teaspoon ground nutmeg
1 cup heavy whipping cream, whipped
CRAN-APPLE COMPOTE:
3/4 cup sugar
1/3 cup water
1 cup fresh or frozen cranberries
1 teaspoon unflavored gelatin
3 tablespoons cold water
1 cup chopped peeled apple
1/3 cup chopped walnuts

Steps:

  • In a large saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Stir 1 cup eggnog, sugar and nutmeg into gelatin mixture. Cook over medium-low heat until gelatin and sugar are dissolved, stirring occasionally. Add remaining eggnog. , Refrigerate until slightly thickened, about 1 hour. Fold in cream. Transfer to a 7-cup mold coated with cooking spray. Refrigerate for at least 4 hours or until firm., Meanwhile, for compote, in a saucepan, combine the sugar and water. Bring to a boil and stir until sugar is dissolved. Add the cranberries and boil for 5 minutes, stirring occasionally. Sprinkle gelatin over cold water; let stand for 1 minute. Stir into cranberry mixture until gelatin is dissolved. , Remove from the heat; stir in apple and walnuts. Transfer to a bowl and refrigerate for at least 2 hours. Serve with the eggnog gelatin.

Nutrition Facts : Calories 300 calories, Fat 14g fat (7g saturated fat), Cholesterol 76mg cholesterol, Sodium 64mg sodium, Carbohydrate 37g carbohydrate (36g sugars, Fiber 1g fiber), Protein 7g protein.

EGGNOG AND CRANBERRY SALAD



Eggnog and Cranberry Salad image

This is a perfect recipe for the holidays. It gives a delicious and beautiful combination of holiday favorites - cranberries and eggnog.

Provided by Sylvia Brunson

Categories     Desserts     Specialty Dessert Recipes     Dessert Salad Recipes     Jell-O® Salad

Yield 9

Number Of Ingredients 10

1 (3.5 ounce) package instant vanilla pudding mix
1 (3 ounce) package lemon flavored Jell-O®
2 cups water
2 tablespoons lemon juice
1 (3 ounce) package raspberry flavored Jell-O® mix
1 cup boiling water
1 (16 ounce) can jellied cranberry sauce
¼ cup chopped pecans
1 (1.3 ounce) envelope whipped topping mix
½ teaspoon ground nutmeg

Steps:

  • Combine vanilla pudding mix, lemon gelatin, and 2 cups water in a saucepan. Bring to a boil, stirring constantly. Stir in lemon juice. Chill until partially set.
  • Dissolve raspberry gelatin in 1 cup boiling water. Blend in cranberry sauce, and add pecans. Chill until partially set.
  • Prepare whipped topping according to package directions. Fold in nutmeg. Fold whipped topping into vanilla pudding mixture. Pour into a 9 x 13 inch glass dish. Chill until firm.
  • Pour cranberry mixture over pudding mixture. Chill for 6 hours before serving to appreciative family and friends.

Nutrition Facts : Calories 227.1 calories, Carbohydrate 50.7 g, Fat 2.4 g, Fiber 0.8 g, Protein 2.1 g, SaturatedFat 0.2 g, Sodium 256.3 mg, Sugar 45.5 g

EGGNOG SALAD MOLD



Eggnog Salad Mold image

I think I got this from one of the Best of Bridge cookbooks. Now that we are starting think about Christmas, it is very appropriate. Enjoy.

Provided by waynejohn1234

Categories     Low Protein

Time 30m

Yield 6 serving(s)

Number Of Ingredients 4

10 ounces mandarin oranges
3 ounces lemon Jell-O gelatin
2 teaspoons brandy or 2 teaspoons rum
3/4 cup eggnog

Steps:

  • Drain oranges, reserving juice.
  • Add water to juice to make 1-1/4 cups.
  • Heat until boiling and dissolve Jello.
  • Add brandy or rum and eggnog.
  • Chill until slightly thick.
  • Fold in orange sections and pour into a 3-cup mold.
  • Chill.

Nutrition Facts : Calories 126.5, Fat 2.5, SaturatedFat 1.4, Cholesterol 18.7, Sodium 84.1, Carbohydrate 23.4, Fiber 0.8, Sugar 19.9, Protein 2.7

EGGNOG SALAD MOLD



Eggnog Salad Mold image

Make and share this Eggnog Salad Mold recipe from Food.com.

Provided by MonsterMaha

Categories     Gelatin

Time 1h10m

Yield 10-12 serving(s)

Number Of Ingredients 8

1 teaspoon unflavored gelatin
1/4 cup water
1 (16 ounce) can sliced pears
1 (6 ounce) package lemon gelatin
1 cup sour cream
3/4 cup eggnog
1 (11 ounce) can mandarin oranges, drained
orange slice, maraschino cherries and mint leaves (optional)

Steps:

  • In a small bowl, combine gelatin and water; set aside.
  • Drain pears, reserving juice; set pears aside. Add enough water to the juice to measure 2 cups.
  • Pour into a saucepan; bring to a boil.
  • Remove from the heat; stir in gelatin mixture and lemon gelatin until completely dissolved.
  • Cool for about 15 minutes.
  • Stir in sour cream and eggnog until well blended.
  • Chill until partially set.
  • Cut the oranges and pears into chunks; add to eggnog mixture.
  • Pour into an oiled 6-cup mold.
  • Chill until firm. Garnish with oranges, cherries and mint if desired.

Nutrition Facts : Calories 169.5, Fat 5.5, SaturatedFat 3.2, Cholesterol 23.2, Sodium 109.5, Carbohydrate 28.7, Fiber 2, Sugar 24.8, Protein 3.3

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