EGGNOG GELATIN MOLD RECIPE: HOW TO MAKE IT
What's more classic than a jello mold recipe? Nothing! This particular recipe is my family's all-time favorite Christmas salad. One taste of the creamy eggnog-flavored gelatin with its tart and crunchy cran-apple sauce will have you convinced, too! —Irene Johnson, Alexandria, Minnesota
Provided by Taste of Home
Categories Desserts
Total Time 15 minutes
Prep Time 5 minutes
Cook Time 10 minutes
Yield 8-10 servings (2 cups sauce).
Number Of Ingredients 14
Steps:
- In a large saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Stir 1 cup eggnog, sugar and nutmeg into gelatin mixture. Cook over medium-low heat until gelatin and sugar are dissolved, stirring occasionally. Add remaining eggnog. , Refrigerate until slightly thickened, about 1 hour. Fold in cream. Transfer to a 7-cup mold coated with cooking spray. Refrigerate for at least 4 hours or until firm., Meanwhile, for compote, in a saucepan, combine the sugar and water. Bring to a boil and stir until sugar is dissolved. Add the cranberries and boil for 5 minutes, stirring occasionally. Sprinkle gelatin over cold water; let stand for 1 minute. Stir into cranberry mixture until gelatin is dissolved. , Remove from the heat; stir in apple and walnuts. Transfer to a bowl and refrigerate for at least 2 hours. Serve with the eggnog gelatin.
Nutrition Facts : Calories 300 calories, FatContent 14g fat (7g saturated fat), CholesterolContent 76mg cholesterol, SodiumContent 64mg sodium, CarbohydrateContent 37g carbohydrate (36g sugars, FiberContent 1g fiber), ProteinContent 7g protein.
DEVILED JELL-O® EGGS RECIPE | ALLRECIPES
These are deviled eggs for the guest with a sweet tooth! My family loved them this Easter and I am definitely going to make them again. Enjoy.
Provided by emilynholden
Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes Jell-O® Salad
Total Time 3 hours 35 minutes
Prep Time 30 minutes
Cook Time 5 minutes
Yield 24 gelatin desserts
Number Of Ingredients 6
Steps:
- Spray 2 egg-shaped gelatin molds with cooking spray. Firmly snap the molds together.
- Pour gelatin mix in a large heatproof glass measuring cup with a spout; stir in boiling water until gelatin has dissolved.
- Slowly pour gelatin into prepared molds.
- Refrigerate molds until gelatin has set, about 3 hours.
- Unsnap the molds and remove the gelatin eggs; cut each egg in half lengthwise with a sharp paring knife.
- Mix whipped topping and instant vanilla pudding mix in a bowl until smooth. Scoop the pudding mixture into a piping bag or plastic bag with a snipped corner.
- Pipe about 1 tablespoon of filling into the middle of each egg half for the "yolk."
- Sprinkle decorating sugar over each yolk. Chill until ready to serve.
Nutrition Facts : Calories 72.3 calories, CarbohydrateContent 12.5 g, FatContent 2.4 g, ProteinContent 0.8 g, SaturatedFatContent 2 g, SodiumContent 93.4 mg, SugarContent 11.8 g
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