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1 package of plain gelatin
8 ounce can of crushed pineapple, undrained
3 tablespoons of lime juice
1 1/2 cup eggnog
Sprinkle gelatin over pineapple and lime juice. Let stand 5 minutes. Heat slowly until gelatin is dissolved. Let cool at room temperature, then fold in eggnog and refrigerate.
2nd Layer:
1 small package raspberry Jell-O
1 1/2 cup of cranberry juice cocktail
1 1/2 cup of cranberry relish (14 oz.)
Heat juice, pour over Jell-O, stir until Jell-O is dissolved. When it begins to set fold in relish. Spoon over eggnog mixture. Refrigerate until firm.
EGGNOG CHRISTMAS SALAD
1 envelope of unflavored gelatin
one 8 ounce can of crushed pineapple (juice pack)
3 tablespoons of lime juice
1 1/2 cup of egg nog
1/2 cup of finely chopped celery
1 1/2 cup of cranberry juice cocktail or apple juice
one three ounce package of raspberry flavored gelatin
one 14 ounce jar of cranberry-orange relish
In a medium saucepan soften unflavored gelatin in the undrained pineapple and the lime juice for 5 minutes. Cook and stir over medium heat until gelatin dissolves. Cool pineapple mixture to room temperature. Stir in egg nog. Chill until partially set. Fold in celery, turn into a 12 x 7 inch pan. Chill until almost firm.
Heat cranberry juice to boiling, stir in the raspberry gelatin until dissolved. Chill until partially set. Fold in relish. Carefully spoon atop eggnog mixture. Chill until firm. Cut into squares on lettuce leaves. If desired, garnish with sugar frosted cranberries. Serves 12.
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