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Categories:Viewed: 24 - Published at: 6 years ago
Ingredients
- 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
Method
- 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.
