Ingredients
2 packages (3 ounces each) raspberry gelatin2 cups boiling water1 cup cold water1 can (14 ounces) whole-berry cranberry sauce1 medium navel orange, peeled and chopped1 tablespoon grated orange zest1 can (20 ounces) unsweetened crushed pineapple, undrained2 envelopes unflavored gelatin1-1/2 cups eggnog3 tablespoons lime juice
Preparation
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.
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.
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.
