Eggnog Christmas Salad - cooking recipe

Ingredients

1 envelope unflavored gelatin
1 (8 oz.) can crushed pineapple
3 Tbsp. lime juice
1 1/2 c. eggnog
1/2 c. celery, finely chopped
1 1/2 c. cranberry juice or apple juice
1 (3 oz.) pkg. raspberry gelatin
1 (14 oz.) jar cranberry-orange relish

Preparation

Soften unflavored gelatin in the undrained pineapple and the lime juice for 5 minutes.
Cook and stir over medium heat until gelatin dissolves.
Cool to room temperature.
Stir in eggnog. Chill until partially set.
Fold in celery.
Turn into a 12 x 7 1/2 x 2-inch pan.
Chill until almost firm.
Heat cranberry juice to boiling; stir in raspberry gelatin until dissolved.
Chill until partially set.
Stir in cranberry relish.
Pour over eggnog layer and chill until set.