1 sm. pkg. regular vanilla pudding
1 sm. pkg. lemon Jello
1 sm. pkg. raspberry Jello
2 c. water
1 lg. can whole cranberry sauce
2 tbsp. lemon juice
1 c. finely chopped celery
1/4 c. chopped nuts
2 c. Cool Whip
1/2 tsp. nutmeg

In saucepan, combine pudding mix, lemon Jello and 2 cups water; cook and stir until mixture boils. Stir in lemon juice; chill until partially set. Dissolve raspberry Jello in 1 cup boiling water; stir until dissolved. Beat in cranberry sauce. Fold in celery and nuts. Chill until partially set. Add nutmeg to Cool Whip and fold into pudding mixture. Pour half of pudding into 8 inch square pan. Carefully pour cranberry layer over pudding layer; top with remaining pudding. Cover and chill 6 hours or overnight. Makes 9 servings.