Layered Cranberry Salad

Layered Cranberry Salad


1 3-ounce package vanilla pudding mix
1 3-ounce Lemon flavored Jell-O
2 cups of water
2 tablespoons lemon juice

1 3-ounce package Raspberry Jell-O
1 cup boiling water
1 16-ounce can whole cranberry sauce
1/2 cup chopped celery
1/4 cup chopped pecans

1 1.4-ounce whipped topping mix {Dream Whip}
1/2 teaspoon ground nutmeg

Lettuce leaves


Combine vanilla pudding, Lemon Jell-O, and 2 cups of water and cook until Jell-O dissolves. Stir in lemon juice and chill until the mixture is like an egg white. 

Dissolve Raspberry Jell-O and boiling water and stir in cranberry sauce; stir in chopped celery.  Stir in chopped pecans and chill until set. 

Prepare whipped topping mix and add ground nutmeg, fold into lemon Jell-O mixture.  Spoon 1.5 cups of mixture into a lightly oiled 7 cup mold. Chill until set. Spoon raspberry Jell-O mixture over lemon; chill. Spoon remaining lemon mixture over raspberry. 

Chill and serve on lettuce leaves. 



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