1 (3 oz.) pkg. regular vanilla pudding
1 (3 oz.) pkg. lemon Jello
1 (3 oz.) pkg. raspberry Jello
1 (16 oz.) can cranberry sauce
1 (8 oz.) Cool Whip

Combine pudding and lemon Jello with 2 cups water. Cook and stir to boiling. Chill until partially set. Mix raspberry Jello and 1 cup water. Cook until dissolved. Beat in cranberry sauce. Chill until partly set.

Fold Cool Whip into lemon mixture. Put half of mixture into pan. Then cranberry mixture as next layer. Top with remaining lemon mix. Chill.