Eggnog Salad

A pretty and colorful dessert from the Lion House. (Prep time includes chill time)

• Ready In: 2 hrs
• Serves: 12

Ingredients

• 1 (1/4ounce) 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

Directions

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