2 cans (8 1/2 ounces each) crushed pineapple
3 tablespoons fresh lime juice
1 envelope (1 tablespoon) unflavored gelatin
3/4 cup celery, finely chopped
1 1/2 cups eggnog
1 package (3 ounces) raspberry gelatin
1 1/2 cups boiling water
1 package (10 ounces) frozen cranberry orange relish
Drain pineapple juice from both cans into a 1 quart saucepan. Set aside crushed pineapple. Over high heat, bring juice to a boil. Remove from heat. Stir in lime juice and unflavored gelatin. Pour into a medium mixing bowl and set over a larger bowl filled with ice water. Stir occasionally until the mixture thickens, about 10 to 15 minutes. Stir in celery, reserved pineapple and eggnog. Pour into lightly-oiled 6 cup mold; refrigerate until set, about 1 hour or overnight.
In a medium mixing bowl, combine raspberry gelatin and boiling water. Stir for 2 minutes until gelatin completely dissolves. Add the relish; stir until thawed. Set over a larger bowl filled with ice water. Stir occasionally until the mixture thickens, about 10 to 15 minutes. Pour over eggnog mixture; refrigerate until set, about 4 hours or overnight. Unmold and serve.