1 sm. pkg. regular vanilla pudding
1 sm. pkg. lemon Jello
2 tsp. lemon juice
1 sm. pkg. raspberry Jello
16 oz. can whole berry cranberry sauce
1/2 c. chopped celery
1/4 c. chopped pecans
1 sm. carton Cool Whip
1/2 tsp. nutmeg

In saucepan, combine pudding mix, lemon Jello and 2 cups water. Cook and stir until mixture boils; add lemon juice. Chill until partially set. Dissolve raspberry Jello in 1 cup of boiling water. Beat in cranberry sauce. Fold in celery and nuts. Chill until partially set. Fold Cool Whip into pudding mixture. Pour half of the pudding into an 8 x 8 x 2 inch pan. Carefully pour cranberry mixture over pudding layer. Top with remaining pudding. Chill and serve.