Eggnog Christmas Salad - cooking recipe

Ingredients

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

Preparation

Soften\tgelatin
in
undrained pineapple and lime juice for 5 minutes.
Cook
and stir over medium heat until gelatin is dissolved.\tCool
to
room\ttemperature.
Stir
in\teggnog; 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 until boiling.
Stir in raspberry jello until dissolved; chill until partially
set.
Fold in relish.
Carefully spoon on
top\tof eggnog
mixture.
Chill
until
firm.
Cut\tinto squares.
Serve on\tlettuce
leaf; garnish with roasted cranberries.