2 (3 oz.) pkg. instant vanilla pudding mix
2 (3 oz.) pkg. lemon Jello
4 tbsp. lemon juice
2 (3 oz.) pkg. raspberry Jello
2 (16 oz.) cans whole cranberry sauce
1 c. finely chopped celery
1/2 c. finely chopped pecans
2 (8 oz.) carton Cool Whip
1 tsp. nutmeg

In a saucepan combine the pudding mix, lemon juice and 4 cups water. Cook and stir until mixture boils. Stir in lemon juice. Chill until partially set. Dissolve raspberry Jello in 2 cups boiling water. 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 a 9 x 13 inch pan. Carefully pour cranberry layer over this. Top with remaining pudding mix. Chill 6 hours or overnight.