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Ingredientes
- 2 (3 ounce.) pkg. instant vanilla pudding mix
- 2 (3 ounce.) pkg. lemon Jello
- 4 tbsp. lemon juice
- 2 (3 ounce.) pkg. raspberry Jello
- 2 (16 ounce.) cans whole cranberry sauce
- 1 c. finely minced celery
- 1/2 c. finely minced pecans
- 2 (8 ounce.) carton Cold Whip
- 1 teaspoon nutmeg
Direcciones
- In a saucepan combine the pudding mix, lemon juice and 4 c. water. Cook and stir till mix boils. Stir in lemon juice. Refrigeratetill partially set. Dissolve raspberry Jello in 2 c. boiling water. Stir till dissolved. Beat in cranberry sauce. Mix in celery and nuts. Refrigeratetill partially set. Add in nutmeg to Cold Whip. Fold into pudding mix. Pour half the pudding mix into a 9 x 13 inch pan. Carefully pour cranberry layer over this. Top with remaining pudding mix. Refrigerate6 hrs or possibly overnight.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 188g | |
| Recipe makes 12 servings | |
| Calories 408 | |
| Calories from Fat 64 | 16% |
| Total Fat 7.27g | 9% |
| Saturated Fat 4.77g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 299mg | 12% |
| Potassium 103mg | 3% |
| Total Carbs 84.74g | 23% |
| Dietary Fiber 1.4g | 5% |
| Sugars 79.91g | 53% |
| Protein 3.86g | 6% |
