Eggnog Salad - cooking recipe

Ingredients

1 (1/4 ounce) envelope unflavored gelatin
1 (8 ounce) can crushed pineapple in juice
2 tablespoons lemon juice
1 1/2 cups eggnog
1/2 cup finely chopped celery
1 1/2 cups cranberry juice cocktail or 1 1/2 cups apple juice
1 (3 ounce) package raspberry gelatin powder
1 (14 ounce) jar cranberry-orange relish

Preparation

Place unflavored gelatin and crushed pineapple in a small saucepan.
Allow to set for 5 minutes, then add lemon juice.
Cook and stir until gelatin dissoves.
Add eggnog and celery, mix well.
Pour into 12x7\" pan.
Chill until almost firm.
Place cranberry juice in saucepan and heat to boiling.
Add raspberry gelatin, stirring until dissolved.
Gently stir in relish.
Chill this mixture until partially set; then pour over eggnog mixture.
Chill until firm.
To serve, cut into squares.