Eggnog Ring
Salads
Jello
Ingredients
1 3 ounce package lemon Jello
1 cup boiling water
1/4 cup cold water
1/4 teaspoon rum extract
3/4 cup canned eggnog
1 can (11 ounce) mandarin orange sections
1 can (8 ounce) pear halves
1 3 ounce package cherry or raspberry Jello
1 cup boiling water
1 1/2 cups pecans
Instructions
Dissolve lemon Jello in 1 cup boiling water. Add 1/4 cup cold water and extract. Measure 3/4 cup gelatin, add eggnog. Pour into six cup ring mold. Chill until set but not firm, about 25 minutes. Drain fruits, measuring syrup. Add water to syrup to make 3/4 cup. Dice the pears. Dissolve the cherry Jello in one cup boiling water. Add measured liquid and the remaining lemon gelatin. Chill until thickened. Add pears and spoon into mold over eggnog-gelatin mixture. Arrange orange slices in gelatin near edge of mold. Chill until firm. Unmold, fill center with pecans.