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Ingredients
- 1 sm. pkg. regular vanilla pudding
- 1 sm. pkg. lemon Jello
- 2 teaspoon lemon juice
- 1 sm. pkg. raspberry Jello
- 16 ounce. can whole berry cranberry sauce
- 1/2 c. minced celery
- 1/4 c. minced pecans
- 1 sm. carton Cold Whip
- 1/2 teaspoon nutmeg
Directions
- In saucepan, combine pudding mix, lemon Jello and 2 c. water. Cook and stir till mix boils; add in lemon juice. Refrigeratetill partially set. Dissolve raspberry Jello in 1 c. of boiling water. Beat in cranberry sauce. Mix in celery and nuts. Refrigeratetill partially set. Fold Cold Whip into pudding mix. Pour half of the pudding into an 8 x 8 x 2 inch pan. Carefully pour cranberry mix over pudding layer. Top with remaining pudding. Refrigerateand serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 173g | |
| Recipe makes 4 servings | |
| Calories 305 | |
| Calories from Fat 29 | 10% |
| Total Fat 3.43g | 4% |
| Saturated Fat 0.78g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 188mg | 8% |
| Potassium 85mg | 2% |
| Total Carbs 70.24g | 19% |
| Dietary Fiber 1.9g | 6% |
| Sugars 67.74g | 45% |
| Protein 1.51g | 2% |
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