1 (15 oz.) can crushed pineapple
3 tbsp. fresh lime juice
1 (0.4 oz.) env. unflavored gelatin
1 1/2 c. eggnog
3 sticks celery, chopped
1/2 (4.5 oz.) packet raspberry Jello
2 c. boiling water
1 1/3 c. cranberry sauce, cubed

Drain the juice from the can of pineapple into saucepan, and heat to a boil. Remove from the heat, put lime juice in a bowl and sprinkle the gelatin on top. Stir with a fork and leave for 5 minutes to soften. Add to the boiling pineapple juice and stir until dissolved. Remove from the heat and allow to cool. Add eggnog and chill in the refrigerator until it begins to set. Gently stir in the drained pineapple and celery. Pour into a 2 1/2 pint mold and chill until firm. Then dissolve the raspberry Jello in boiling water and add the cranberry sauce. Chill until it begins to set, then pour over the layer of jellied eggnog. Chill completed salad until set.

NOTE: You can use your favorite dish for your salad as you don't necessarily have to place in 1 1/2 pint mold. I sometimes use chopped pecans with raspberry Jello.