1 (3 oz.) pkg. raspberry Jello
1 1/2 c. boiling water
1 (10 oz.) pkg. frozen cranberry-orange relish

EGG NOG LAYER:

1 (8 oz.) can crushed pineapple in juice
1 env. unflavored gelatin
2 tbsp. fresh lime juice
1 3/4 c. dairy egg nog
1/3 c. finely chopped celery
1/3 c. finely chopped nuts

Pour boiling water over raspberry Jello, stir to dissolve. Add relish and stir until thawed. Pour into 7 cup mold and chill until set.

For egg nog layer, drain pineapple juice into saucepan, reserving crushed pineapple. Soften gelatin in juice. Add lime juice, heat until gelatin dissolves. Cool.

Add egg nog. Chill until partially set. Fold in reserved pineapple, celery and nuts. Pour over cranberry layer. Chill.