Best Eggnog Salad Recipes

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CRANBERRY-EGGNOG GELATIN SALAD



Cranberry-Eggnog Gelatin Salad image

Refreshing and bursting with flavor, this festive jello salad is a great choice for a holiday potluck or make ahead Thanksgiving side. The sweet pineapple-eggnog layer contrasts nicely with the cool and tangy gelatin on top. Since it has to chill overnight, it's a good pick for those dishes you want to prepare a day ahead. -Nancy Foust, Stoneboro, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 16 servings.

Number Of Ingredients 10

2 packages (3 ounces each) raspberry gelatin
2 cups boiling water
1 cup cold water
1 can (14 ounces) whole-berry cranberry sauce
1 medium navel orange, peeled and chopped
1 tablespoon grated orange zest
1 can (20 ounces) unsweetened crushed pineapple, undrained
2 envelopes unflavored gelatin
1-1/2 cups eggnog
3 tablespoons lime juice

Steps:

  • In a large bowl, dissolve raspberry gelatin in boiling water. Stir in cold water, then cranberry sauce, orange and orange zest. Pour into a 10-in. fluted tube pan or 12-cup ring mold coated with cooking spray; refrigerate until firm, about 40 minutes., Meanwhile, drain pineapple; pour juice into a saucepan. Sprinkle unflavored gelatin over juice and let stand for 1 minute. Cook and stir over low heat until gelatin is completely dissolved., In a large bowl, combine eggnog and lime juice. Gradually stir in gelatin mixture. Chill until soft-set. Fold in pineapple. Spoon over raspberry layer. Refrigerate overnight. Unmold onto a serving platter.

Nutrition Facts :

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

CRANBERRY EGGNOG SALAD



Cranberry Eggnog Salad image

For a bright salad with a vintage holiday feel, we stack a layer of raspberry gelatin and cranberry sauce over a yummy pineapple-eggnog base. -Nancy Foust, Stoneboro, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 12 servings.

Number Of Ingredients 7

2-1/2 cups boiling water
2 packages (3 ounces each) cranberry or raspberry gelatin
1 can (14 ounces) whole-berry cranberry sauce
1 can (20 ounces) crushed pineapple, undrained
2 envelopes unflavored gelatin
1-1/2 cups eggnog
2 tablespoons lime juice

Steps:

  • In a large bowl, add boiling water to cranberry gelatin; stir 2 minutes to completely dissolve. Refrigerate 40-50 minutes or until slightly thickened., Place cranberry sauce in a small bowl; stir to break up. Fold into gelatin mixture. Pour into an 8-cup ring mold coated with cooking spray; refrigerate 15-20 minutes longer or until set but not firm., Meanwhile, drain crushed pineapple well, reserving juice in a small saucepan. Sprinkle unflavored gelatin over pineapple juice; let stand 1 minute. Heat and stir over low heat until gelatin is completely dissolved. Stir in eggnog and lime juice. Refrigerate 12-15 minutes or until slightly thickened., Fold pineapple into eggnog mixture. Carefully pour over gelatin in mold. Refrigerate until firm. Unmold onto a platter.

Nutrition Facts : Calories 180 calories, Fat 1g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 66mg sodium, Carbohydrate 37g carbohydrate (31g sugars, Fiber 1g fiber), Protein 7g protein.

EGGNOG CRANBERRY SALAD



Eggnog Cranberry Salad image

This is either a fantastic dessert or salad. I serve it with roasted turkey at Thanksgiving or anytime. You can use sugar free jello, pudding mix and cool whip. My family can't tell the difference. Thank you Teresa ( a co-worker)

Provided by mandabears

Categories     Gelatin

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 (3 ounce) package cook and serve vanilla pudding mix
1 (3 ounce) package lemon Jell-O gelatin
2 tablespoons lemon juice
1 (3 ounce) package raspberry Jell-O gelatin
1/2 cup chopped pecans, in my house this is optional
1/2 cup finely chopped celery, in my house this is optional
1 (8 ounce) container Cool Whip, thawed
1/2 teaspoon ground nutmeg
1 (16 ounce) can whole berry cranberry sauce
2 cups water
1 cup boiling water

Steps:

  • In a medium sized saucepan over nedium heat cook lemon gelatin mix, vanilla pudding mix and 2 cups water until it comes to a boil.
  • Remove from heat and stir in lemon juice.
  • Chill until partially set.
  • Dissolve raspberry gelatin mix in 1 cup boiling water.
  • Stir until completely dissolved.
  • Beat in cranberry sauce until foamy.
  • Fold in celery and nuts if desired at this time.
  • Chill until partially set.
  • Add nutmeg to cool whip.
  • Fold cool whip into lemon jello/pudding mix.
  • Pour 1/2 of lemon jello/pudding mix into a large mold.
  • Carefully spoon 1/2 raspberry mixture on top of lemon jello/pudding mix, Repeat layers.
  • Chill for at least 6 hours or overnight.

Nutrition Facts : Calories 694.2, Fat 24.5, SaturatedFat 13.3, Sodium 418.6, Carbohydrate 118.8, Fiber 2.9, Sugar 110.8, Protein 5.7

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 FRUIT SALAD



Eggnog Fruit Salad image

Yes, I am posting another Eggnog recipe. lol...Now, I must say if you love Eggnog as I do you will enjoy this easy recipe. I did make some changes from the original recipe of my cookbook, based on my preferences of fruit and decision to use a vanilla mousse mix. This sure packs lots of flavor and the aroma of Eggnog is divine. I...

Provided by Kimberly Biegacki

Categories     Other Salads

Time 15m

Number Of Ingredients 11

1 c chilled eggnog
1 box french vanilla mousse mix
1/4 tsp freshly grated nutmeg
16 oz can sliced peaches, drained
15 oz can pineapple tidbits, drained (i didn't use)
1 medium apple, chopped (i used a granny smith)
1/4 c maraschino cherries, drained and halved
1/2 c fresh blueberries or frozen (fresh is best) lol
1 can(s) sliced pears, drained and chopped
1 small can of mandarin oranges
1/2 c pecans or walnuts

Steps:

  • 1. In a small bowl combinge eggnog, vanilla mousse mix and nutmeg. Beat at high speed with electric mixer till soft peaks form. (about 5 minutes).
  • 2. Combine fruits and nuts. [I sliced up the apples, peaches and pears into smaller bites]. ---I didn't end up putting in the pineapple because I only had a crushed pineapple. The fresh blueberries, granny smith apple and pecans really blended well together.
  • 3. Now, fold into eggnog mixture. Cover and chill in refrigerator for several hours and even overnight would be good. Stir gently before serving.
  • 4. NOw, I tasted this with only 1/2 the amount of the fruit mixed in and it was yummy too. Much stronger taste of eggnog and thicker constistency too. Could be made either way. This is a pic of that way too.
  • 5. This is what I had in the cupboard and decided to use. I had chocolate and strawberry that I thought might be good too.

EGGNOG FRUIT SALAD



Eggnog Fruit Salad image

This recipe is from a GooseberryPatch book. Welcome Home for the Holidays. I don't want to take the credit here as it is a fabulous holiday salad. A twist on the usual Ambrosia Salad. The only variation I made was to use pears instead of peaches.

Provided by CoffeeB

Categories     Apple

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 (1 ounce) envelope dreamwhip topping mix
1 cup chilled eggnog
1/4 teaspoon nutmeg
16 ounces sliced peaches, drained
13 ounces pineapple tidbits, drained
1 medium unpared apple, chopped
1/4 cup drained and halved maraschino cherry
1/2 cup blueberries
1/2 cup walnuts, chopped

Steps:

  • In a small bowl, combine eggnog, topping mix, and nutmeg.
  • Beat at highspeed with electric mixer until soft peaks form (about 5 minutes.).
  • Combine fruits and nuts.
  • Fold into eggnog mixture.
  • Cover and chill in refrigerator for several hours or overnight.
  • Stir gently before serving.

EGGNOG FRUIT SALAD



Eggnog Fruit Salad image

My grandmother prepared her creamy eggnog-glorified fruit salad every year for Christmas, and now I do, too. The holiday season just wouldn't be the same without it! -Mandy Nall, Montgomery, AL

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 12 servings (3/4 cup).

Number Of Ingredients 10

1-1/2 cups cold eggnog
3 envelopes whipped topping mix (Dream Whip)
1/8 teaspoon ground nutmeg
1 can (20 ounces) pineapple chunks, drained
1 can (15-1/4 ounces) sliced peaches, drained
2 cups fresh blueberries
2 cups fresh sliced strawberries
2 medium apples, peeled and chopped
1 jar (6 ounces) maraschino cherries, drained and halved
1/2 cup chopped walnuts

Steps:

  • In a small bowl, combine eggnog, whipped topping mix and nutmeg. Beat on high speed 2-4 minutes or until soft peaks form. In a large bowl, combine fruits and walnuts; fold in eggnog mixture. Refrigerate, covered, 2 hours before serving.

Nutrition Facts :

EGGNOG SALAD



Eggnog Salad image

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

Provided by Leta8076

Categories     Gelatin

Time 2h

Yield 12 serving(s)

Number Of Ingredients 8

1 (1/4 ounce) envelope unflavored gelatin
1 (8 ounce) can crushed pineapple in juice
2 tablespoons lemon juice
1 1/2 cups eggnog
1/2 cup finely chopped celery
1 1/2 cups cranberry juice cocktail or 1 1/2 cups apple juice
1 (3 ounce) package raspberry gelatin powder
1 (14 ounce) jar cranberry-orange relish

Steps:

  • Place unflavored gelatin and crushed pineapple in a small saucepan.
  • Allow to set for 5 minutes, then add lemon juice.
  • Cook and stir until gelatin dissoves.
  • Add eggnog and celery, mix well.
  • Pour into 12x7" pan.
  • Chill until almost firm.
  • Place cranberry juice in saucepan and heat to boiling.
  • Add raspberry gelatin, stirring until dissolved.
  • Gently stir in relish.
  • Chill this mixture until partially set; then pour over eggnog mixture.
  • Chill until firm.
  • To serve, cut into squares.

Nutrition Facts : Calories 101.4, Fat 2.4, SaturatedFat 1.4, Cholesterol 18.7, Sodium 55.5, Carbohydrate 18.3, Fiber 0.2, Sugar 15.4, Protein 2.4

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