1 (3 oz.) pkg. regular vanilla pudding
1 (3 oz.) pkg. lemon Jello
2 tbsp. lemon juice
1 (3 oz.) pkg. raspberry Jello
1 (16 oz.) can whole cranberry sauce
1/2 c. celery, finely chopped
1/4 c. pecans, finely chopped
1 (9 oz.) carton Cool Whip
1/2 tsp. nutmeg

In a 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. Cook and stir until dissolved. Beat in cranberry sauce. Fold in celery and nuts. Chill until partially set. Add nutmeg to Cool Whip. Fold into pudding mix. Pour half the pudding mixture into 8 x 8 x 2 inch pan. Carefully pour cranberry layer over. Top with remaining pudding mix. Chill 6 hours or overnight.

I used a glass bowl, and I only used 1 shake of nutmeg.