1 (3 oz.) pkg. vanilla pudding mix
1 (3 oz.) pkg. lemon flavored gelatin
2 c. water
2 tbsp. lemon juice
1 (3 oz.) pkg. raspberry flavored gelatin
1 c. boiling water
1 (16 oz.) can whole cranberry sauce
1/2 c. chopped celery
1/4 c. chopped pecans
1 (4 oz.) pkg. whipped topping mix
1/2 tsp. nutmeg

Combine first 3 ingredients in saucepan. Cook, stirring constantly, until gelatin dissolves. Stir in lemon juice. Chill to consistency of unbeaten egg whites. Dissolve raspberry gelatin in 1 cup boiling water. Stir in cranberry sauce. Blend well. Stir in celery and pecans; chill until partially set.

Prepare whipped topping mix according to package directions. Add nutmeg. Fold into lemon gelatin mixture. Spoon half of raspberry mixture into bowl. Spoon lemon mixture over raspberry, then rest of raspberry. Chill until firm.