Eggnog Cranberry Salad

• 1 (3 1/4 oz.) pkg. regular vanilla pudding mix
• 1 (3 oz.) pkg. lemon jello
• 2 Tbsp. lemon juice
• 1 (3 oz.) pkg. raspberry jello
• 1 (16 oz.) can whole cranberry sauce
• 1/2 c. finely chopped celery
• 1/4 c. chopped pecans
• 1 envelope dessert topping mix
• 1/2 tsp. ground nutmeg

1. In saucepan, combine pudding mix, lemon jello and 2 cups water. Cook and stir until mixture boils.
2. Stir in lemon juice; chill until partially set.
3. Dissolve raspberry jello in 1 cup boiling water.
4. Cook and stir until dissolved.
5. Beat in cranberry sauce. Fold in celery and nuts.
6. Chill until partially set.
7. Prepare dessert topping according to package directions, adding nutmeg; fold into pudding mixture.

regular vanilla pudding, lemon jello, lemon juice, raspberry jello, cranberry sauce, celery, pecans, dessert topping, ground nutmeg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=316924 (may not work)