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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 | Vanilla pudding mix (not instant), 4 portion size |
| 1 | 3 oz. lemon jelly powder |
| 2 Tasse | water |
| 2 Esslöffel | lemon juice |
| 1 | 3 oz. raspberry jelly powder |
| 1 Tasse | water boiling |
| 2 Tasse | Whole cranberry sauce |
| 1/2 Tasse | Celery finely chopped |
| 1/3 Tasse | Pecans or walnuts, finely chopped |
| 1 Tasse | Whipping cream(or 1 envelope topping) |
| 1/2 Teelöffel | nutmeg |
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Put pudding and lemon jelly powder in medium size saucepan. Gradually stir in water and lemon juice. Cook and stir over medium heat until boiling. Remove from heat. Chill until syrupy.
In medium size bowl combine raspberry jelly powder with boiling water. Stir to dissolve. Mix in cranberry sauce, celery and nuts. Chill until thickening stage.
Whip cream until stiff and fold into thickened pudding and jelly mixture. Fold in nutmeg. Pour into mold. Chill until a bit firm then pour thickened cranberry mixture over top. Chill overnight. Unmolded on frilly looking lettuce, this highlights any table.
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