Eggnog Christmas Salad - cooking recipe

Ingredients

2 (8 3/4 oz.) cans crushed pineapple with juice
1 Tbsp. unflavored gelatin
3 Tbsp. fresh lime juice
1 1/2 c. eggnog
3/4 c. chopped celery
1 (3 oz.) pkg. raspberry gelatin
1 1/2 c. boiling water
1 (10 oz.) pkg. frozen cranberry-orange relish

Preparation

Drain pineapple juice into saucepan; heat to boiling.
Soften gelatin in lime juice; dissolve in boiling pineapple juice.
Cool. Add eggnog and chill until partially set.
Fold in drained pineapple and celery.
Pour into mold; chill until firm.
Dissolve raspberry gelatin in boiling water.
Add cranberry-orange relish, stirring the mixture until relish is thawed.
Chill until mixture begins to thicken.
When eggnog mixture is almost firm, pour raspberry gelatin mixture on top.
Chill until set.
Unmold on salad greens.