1 envelope unflavored gelatin
2 c. eggnog
1 (3 oz.) pkg. raspberry gelatin
1 (10 oz.) pkg. frozen cranberry-orange relish

In medium saucepan, soften the unflavored gelatin in 1 cup eggnog. Heat and stir until gelatin is dissolved. Add remaining eggnog. Turn into 5 cup ring mold. Chill until almost firm.

For second layer, dissolve raspberry gelatin in 1 cup boiling water. Add relish and stir until relish is thawed. Chill until mixture is partially set (the consistency of unbeaten egg whites). Pour over eggnog layer. Chill several hours or overnight. Unmold onto a lettuce-lined platter.

If desired, fill center with cranberries dipped in egg white and rolled in sugar. 8 servings.