1 env. (1 tbsp.) unflavored gelatin
2 c. commercial eggnog
1 (3 oz.) pkg. raspberry flavor gelatin
1 c. boiling water
1 (14 oz.) cranberry-orange sauce

Soften unflavored gelatin in cup (1) of eggnog; stir over low heat until dissolved. Add remaining 1 cup eggnog and blend well. Pour into 5 cup ring mold; refrigerate until set but not firm. Meanwhile, dissolve raspberry gelatin in boiling water. Add cran-orange sauce and blend well. Refrigerate until slightly thickened. Gently pour over eggnog layer, refrigerate until firm. Unmold onto bed of lettuce on serving platter; if desired, garnish with grapes and/or cranberries dipped in egg white and rolled in sugar.