Holiday Nog Mold Recipes

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

Ingredients

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 GELATIN MOLD

Eggnog Gelatin Mold image

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

Time 15m

Yield 8-10 servings (2 cups sauce).

Number Of Ingredients 14

Ingredients

3 envelopes unflavored gelatin
3/4 cup cold water
4 cups eggnog, divided
1/4 cup sugar
1/4 teaspoon ground nutmeg
1 cup heavy whipping cream, whipped
CRAN-APPLE COMPOTE:
3/4 cup sugar
1/3 cup water
1 cup fresh or frozen cranberries
1 teaspoon unflavored gelatin
3 tablespoons cold water
1 cup chopped peeled apple
1/3 cup chopped walnuts

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, Fat 14g fat (7g saturated fat), Cholesterol 76mg cholesterol, Sodium 64mg sodium, Carbohydrate 37g carbohydrate (36g sugars, Fiber 1g fiber), Protein 7g protein.

HOLIDAY NOG MOLD

Holiday Nog Mold image

Rum extract and nutmeg add eggnog-like flavor to this luscious holiday dessert mold made with lemon gelatin, vanilla pudding and whipped topping.

Provided by My Food and Family

Categories Home

Time 5h

Yield Makes 12 servings, 1/2 cup each.

Number Of Ingredients 8

Ingredients

1-1/2 cups boiling water
1 pkg. (8-serving size) JELL-O Lemon Flavor Gelatin
1/2 cup cold water
1-1/2 cups cold milk
1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding
1 tsp. rum extract
1/2 tsp. ground nutmeg
2 cups thawed COOL WHIP Whipped Topping

Steps:

Stir boiling water into dry gelatin mix in large bowl 2 min. until completely dissolved. Stir in cold water. Cool 30 min. at room temperature.
Pour milk into medium bowl. Add dry pudding mix. Beat with wire whisk 30 sec. Add to gelatin; stir until well blended. Stir in rum extract and nutmeg. Refrigerate 15 min. or until slightly thickened (consistency of unbeaten egg whites). Gently stir in whipped topping until well blended. Pour into 6-cup mold sprayed with cooking spray.
Refrigerate 4 hours or until firm. Unmold. Store leftover dessert in refrigerator.

Nutrition Facts : Calories 130, Fat 3 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 2.6333 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g

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