Eggnog Cranberry Salad - cooking recipe

Ingredients

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

Preparation

In saucepan, combine pudding mix, lemon jello and 2 cups water. Cook and stir until mixture boils.
Stir in lemon juice; chill until partially set.
Dissolve raspberry jello 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 directions, adding nutmeg; fold into pudding mixture.