EGGNOG JELLO RING SALAD

By carvalhohm

Ingredients

• 1 (3 oz.) pkg. lemon Jello
• 1 c. boiling water
• 1/4 c. cold water
• 1/4 tsp. rum extract, optional
• 3/4 c. canned eggnog
• 1 (8 oz.) can pear halves
• 1 (11 oz.) can mandarin orange Sections
• 1 (3 oz.) pkg. raspberry Jello
• 1 c. boiling water

Details

Adapted from community.qvc.com

Preparation

Step 1

Dissolve lemon gelatin in 1 cup boiling water. Add 1/4 cup cold water and extract. Measure 3/4 cup gelatin; add eggnog. Pour into 6 cup ring mold. Chill until set, but not firm, about 30 minutes.

Drain fruits, measuring syrup. Add water to syrup to make 3/4 cup. Dice pears. Dissolve raspberry gelatin in 1 cup boiling water. Add measured liquid and remaining lemon gelatin. Chill until thickened.

Add pears and spoon into mold over eggnog gelatin mixture. Arrange oranges in gelatin near edge of mold, pressing down lightly. Chill until firm, about 4 hours. Unmold to serve.

NOTE To lower total fat and cholesterol in this holiday Jello mold, use 1/2 cup evaporated skim milk and 1/4 cup egg substitute in place of eggnog.