Instructions: Put pudding and lemon jelly powder in medium size saucepan. Gradually stir in water and lemon juice. Cook and stir over medium heat until boiling.

Remove from heat. Chill until syrupy.

In medium size bowl combine raspberry jelly powder with boiling water. Stir to dissolve. Mix in cranberry sauce, celery and nuts. Chill until thickening stage.

Whip cream until stiff and fold into thickened pudding and jelly mixture.

Fold in nutmeg. Pour into mold. Chill until a bit firm then pour thickened cranberry mixture over top. Chill overnight. Unmolded on frilly looking lettuce, this highlights any table.

Note:
This recipe has no eggnog in it but it does taste like eggnog.

Yield: 4

Salads

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