EGGNOG GELATIN MOLD
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
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 MOLDED SALAD
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
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 AND CRANBERRY SALAD
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
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
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
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
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
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
HOLIDAY NOG MOLD
Rum extract and nutmeg add eggnog-like flavor to this luscious holiday dessert mold made with lemon gelatin, vanilla pudding and whipped topping.
Provided by My Food and Family
Categories Home
Time 5h
Yield Makes 12 servings, 1/2 cup each.
Number Of Ingredients 8
Steps:
- Stir boiling water into dry gelatin mix in large bowl 2 min. until completely dissolved. Stir in cold water. Cool 30 min. at room temperature.
- Pour milk into medium bowl. Add dry pudding mix. Beat with wire whisk 30 sec. Add to gelatin; stir until well blended. Stir in rum extract and nutmeg. Refrigerate 15 min. or until slightly thickened (consistency of unbeaten egg whites). Gently stir in whipped topping until well blended. Pour into 6-cup mold sprayed with cooking spray.
- Refrigerate 4 hours or until firm. Unmold. Store leftover dessert in refrigerator.
Nutrition Facts : Calories 130, Fat 3 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 2.6333 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
EGGNOG GELATIN MOLD
'This is my family's all-time favorite Christmas salad,' writes Irene Johnson of Alexandria, Minnesota. One taste of the creamy eggnog-flavored gelatin with its tart and crunchy cran-apple sauce will have you convinced, too!
Provided by Allrecipes Member
Time 15m
Yield 8
Number Of Ingredients 13
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 nonstick 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 375 calories, Carbohydrate 46.9 g, Cholesterol 95.4 mg, Fat 18.3 g, Fiber 1.2 g, Protein 8.5 g, SaturatedFat 9.4 g, Sodium 81.6 mg, Sugar 37.9 g
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