A beautiful Christmas dessert centrepiece begins with an eggnog base under a glistening red crown filled with mandarin oranges and grapes.

Drain mandarin orange segments. Dissolve cherry jell-o powder in 1 cup boiling water. Add cold water. Chill until slightly thickened. Add mandarin oranges and grapes. Spoon into a 6 cup jelly mould. Chill until set but not firm; surface should be sticky when adding second layer. Meanwhile dissolve lemon Jell-o jelly powder in 1 cup boiling water. Cool slightly. Add eggnog and rum. Chill until slightly thickened. Prepare Dream Whip as directed on package; reserve 1 cup. Fold eggnog mixture into remaining Dream Whip. Spoon over fruit jelly layer in mould. Chill until set, 4 hours or overnight.

Unmould onto chilled serving plate. Granish with remaining Dream Whip if desired. Makes 10 servings.