Cranberry Salad

1 small pkg. regular vanilla pudding mix

1 (3 oz.) pkg. lemon gelatin

2 Tbsp. lemon juice

1 (3 oz.) pkg. raspberry gelatin

1 (16 oz.) can whole cranberry sauce

1/2 c. finely chopped celery

1/4 c. chopped pecans

1 env. dessert topping mix (or may use 2 c. Cool Whip)

1/2 tsp. nutmeg

In saucepn, combine pudding mix, lemon gelatin, and 2 cups water; cook and stir until mixture boils. Stir in lemon juice; chill until partially set. Dissolve raspberry gelatin in 1 cup boiling water; cook and stir until dissolved. Beat in cranberry sauce. Fold in celery and nuts. chill until partially set. Prepare dessert topping according to package instructions, adding nutmeg. Fold into pudding mixture. Pour 1/2 the pudding mixture into 8x8x2 inch pan. Carefully pour cranberry mixture over; top with remaining pudding mixture. Chill 6 hours or overnight. Makes 8 servings.