This is usually popular with the grown-ups. Make this one a day or two in advance. We make it in a disposable angel food cake pan. Serves 12.
1 large (6 oz.) pkg. raspberry gelatin
1 small (3 oz.) pkg. lemon gelatin
2 cups boiling water
1 (10 oz.) pkg. frozen raspberries
1 pint cranberry orange relish
1 (20 oz.) can crushed pineapple
V.S.P. Dissolve gelatin in boiling water. Add frozen raspberries and stir until melted. Add remaining ingredients and mix well. Pour into pan or mold. Chill until firm. Serve.