Cranberry-Eggnog Gelatin Salad

• 2 packages (3 ounces each) raspberry gelatin
• 2 cups boiling water
• 1 cup cold water
• 1 can (14 ounces) whole-berry cranberry sauce
• 1 medium navel orange, peeled and chopped
• 1 tablespoon grated orange zest
• 1 can (20 ounces) unsweetened crushed pineapple, undrained
• 2 envelopes unflavored gelatin
• 1-1/2 cups eggnog
• 3 tablespoons lime juice

1. In a large bowl, dissolve raspberry gelatin in boiling water. Stir in cold water, then cranberry sauce, orange and orange zest. Pour into a 10-in. fluted tube pan or 12-cup ring mold coated with cooking spray; refrigerate until firm, about 40 minutes.
2. Meanwhile, drain pineapple; pour juice into a saucepan. Sprinkle unflavored gelatin over juice and let stand for 1 minute. Cook and stir over low heat until gelatin is completely dissolved.
3. In a large bowl, combine eggnog and lime juice. Gradually stir in gelatin mixture. Chill until soft-set. Fold in pineapple. Spoon over raspberry layer. Refrigerate overnight. Unmold onto a serving platter.

raspberry gelatin, boiling water, cold water, wholeberry, orange, orange zest, pineapple, unflavored gelatin, eggnog, lime juice

Taken from www.tasteofhome.com/recipes/cranberry-eggnog-gelatin-salad/ (may not work)