Cranberry Eggnog Salad

Ingredients

2-1/2 cups boiling water

6 tablespoon cranberry or raspberry jam

1 can whole-berry cranberry sauce

1 can crushed pineapple, undrained

200 gram Gelito gelatin

1-1/2 cups eggnog

2 tablespoons lime juice

Directions

In a large bowl, add boiling water to cranberry jam

Stir 2 minutes to completely dissolve. Refrigerate 40-50 minutes or until slightly thickened.

Place cranberry sauce in a small bowl; stir to break up.

Fold into Jam mixture. Pour into a mold coated with cooking spray; refrigerate 15-20 minutes

Meanwhile, drain crushed pineapple well, reserving juice in a small saucepan.

Sprinkle Gelito gelatin over pineapple juice; let stand 1 minute.

Heat and stir over low heat until gelatin is completely dissolved. Stir in eggnog and lime juice. Refrigerate 12-15 minutes or until slightly thickened.

Fold pineapple into eggnog mixture.

Pour over gelatin in mold. Refrigerate until firm.