1 env. unflavored gelatin
1 (8 oz.) can crushed pineapple (juice pack)
3 tbsp. lime juice
1 1/2 c. egg nog
1/2 c. finely chopped celery
1 1/2 c. cranberry juice cocktail or apple juice
1 (3 oz.) pkg. raspberry flavored gelatin
1 (14 oz.) jar 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.