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    "result": {"data":{"post":{"id":"cG9zdDo1OTI=","uri":"/recipes/view/cranberry-salad/","excerpt":"<p>Use as a dessert or salad for a crowd.  A Thanksgiving Day treat.</p>\n","content":"\n<blockquote class=\"wp-block-quote\"><p>Servings: 16</p></blockquote>\n\n\n\n<p class=\"has-small-font-size\"><em>Submitted by April</em></p>\n\n\n\n<p class=\"has-medium-font-size\"><strong>DESCRIPTION</strong></p>\n\n\n\n<p>Use as a dessert or salad for a crowd.  A Thanksgiving Day treat.</p>\n\n\n\n<p class=\"has-medium-font-size\"><strong>INGREDIENTS</strong></p>\n\n\n\n<ul><li>2 &#8211; 3 ounce packages  regular vanilla pudding mix (not instant)</li><li>2 &#8211; 3 ounce packages lemon jello</li><li>2 &#8211; 3 ounce packages raspberry jello</li><li>6 cups water</li><li>2 tablespoons lemon juice</li><li>2 &#8211; 16 ounce cans whole cranberry sauce, chilled</li><li>1/2 cup chopped pecans (optional)</li><li>1/2 cup finely chopped celery</li><li>16 ounces cool whip</li></ul>\n\n\n\n<p class=\"has-medium-font-size\"><strong>DIRECTIONS</strong></p>\n\n\n\n<p>Combine vanilla pudding, lemon jello and 4 cups water.  Cook and stir until mixture boils.  Add lemon juice and then chill until partially set.  In another pan, dissolve raspberry jello in 2 cups boiling water.  Beat in cranberry sauce, nuts and celery.  Chill until partially set.  Add Cool Whip to the yellow mixture and blend well.  Pour half of the yellow mixture into a 9&#215;13 inch pan.  Gently pour all of the cranberry mixture over the yellow mixture and then top with remaining yellow mixture.  Chill 6 hours or overnight before serving.</p>\n\n\n\n<p>I use a 9&#215;13 inch glass cake pan.</p>\n\n","title":"Cranberry Salad Recipe","date":"January 01, 2019","categories":{"nodes":[{"uri":"/recipes/view/category/occasions/","name":"Occasions"},{"uri":"/recipes/view/category/salads/","name":"Salads"},{"uri":"/recipes/view/category/thanksgiving/","name":"Thanksgiving"}]},"featuredImage":null}},"pageContext":{"id":"cG9zdDo1OTI="}},
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