1 (3 oz.) lemon Jello
1 c. boiling water
1/4 c. cold water
1/4 tsp. rum extract
3/4 c. eggnog
1 can (11 oz.) mandarin orange slices
1 can (8 oz.) pear halves
1 (3 oz.) cherry or raspberry Jello
1 c. boiling water
1 1/2 c. pecans (optional)

Dissolve lemon Jello in 1 cup boiling water. Add extract and cold water. Measure 3/4 cup gelatin mixture plus eggnog into mold (6 cup mold). Chill until firm but not set, about 25 minutes. Drain fruits, measuring syrup. Add water to syrup to equal 3/4 cup. Dice pears.

Dissolve cherry Jello in 1 cup boiling water. Add measured fluid and remaining lemon Jello. Chill until thickened. Add pears and spoon into mold on top of eggnog mixture. Arrange oranges around edge of Jello mixture, pressing gently into mixture. Chill until firm, about 4 hours. Unmold and garnish with pecans in center.