Eggnog Christmas Salad

1. 1

   Drain pineapple juice into saucepan; heat to boiling.

2. 2

   Soften gelatin in lime juice; dissolve in boiling pineapple juice.

3. 3

   Cool. Add eggnog and chill until partially set.

4. 4

   Fold in drained pineapple and celery.

5. 5

   Pour into mold; chill until firm.

6. 6

   Dissolve raspberry gelatin in boiling water.

7. 7

   Add cranberry-orange relish, stirring the mixture until relish is thawed.

8. 8

   Chill until mixture begins to thicken.

9. 9

   When eggnog mixture is almost firm, pour raspberry gelatin mixture on top.

10. 10

    Chill until set.

11. 11

    Unmold on salad greens.

* Per serving · 4 servings · Values may vary.

No additional tips available.