1 (6 oz.) pkg. raspberry gelatin
1 (3 oz.) pkg. lemon gelatin
2 c. boiling water
1 (10 oz.) pkg. frozen raspberries
1 (14 oz.) jar cranberry-orange relish
1 (1 lb. 4 oz.) can crushed pineapple

Dissolve gelatin in boiling water. Add frozen raspberries and stir until melted. Add rest of ingredients and mix well. Pour into pan or mold. Chill until firm. Serves 12. Great with Thanksgiving or a brunch.