Layered Cranberry Salad

• 1 (3 oz.) vanilla pudding mix
• 1 (3 oz.) lemon gelatin
• 2 c. water
• 2 Tbsp. lemon juice
• 1 (3 oz.) raspberry gelatin
• 1 c. boiling water
• 1 (16 oz.) whole cranberry sauce
• 1/2 c. chopped celery
• 1/4 c. chopped pecans
• 1 Cool Whip
• 1/2 tsp. ground nutmeg
• lettuce leaves

1. Combine first 3 ingredients in a saucepan; cook, stirring constantly, until gelatin dissolves.
2. Stir in lemon juice. Chill until consistency of unbeaten egg white.
3. Dissolve raspberry gelatin in 1 cup boiling water.
4. Stir in cranberry sauce; blend well.
5. Stir in celery and pecans.
6. Chill until partially set.
7. Add nutmeg to Cool Whip.
8. Fold in lemon mixture.
9. Spoon half of mixture into lightly oiled 7-cup mold.
10. Chill until set.
11. Spoon raspberry gelatin mixture over lemon mixture.
12. Chill until set. Spoon remaining lemon mixture over raspberry layer.
13. Chill until firm.
14. Unmold on lettuce.
15. Yields 12 to 14 servings.

vanilla pudding mix, lemon gelatin, water, lemon juice, raspberry gelatin, boiling water, cranberry sauce, celery, pecans, ground nutmeg, lettuce leaves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=553548 (may not work)