1 (3 oz.) reg. vanilla pudding
1 (3 oz.) lemon Jello
2 tbsp. lemon juice
1 (3 oz.) raspberry Jello
1 (16 oz.) can cranberry sauce
1/2 c. chopped celery
1/4 c. chopped pecans
2 c. Cool Whip

Combine pudding, lemon Jello and 2 cups water in pan. Cook and stir to boiling. Stir in lemon juice; chill until partially set. Dissolve raspberry Jello in 1 cup boiling water. Beat in cranberry sauce. Add celery and nuts. Chill until partially set. Fold Cool Whip into pudding mixture, pour half into mold or 9 x 9 inch Pyrex. Slowly add cranberry layer. Finish with remaining pudding mixture. Chill thoroughly.