Eggnog Cranberry Salad - cooking recipe

Ingredients

1 (3 1/2 oz.) pkg. 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. chopped celery
1/4 c. chopped pecans
1 envelope dessert topping mix
1/2 tsp. nutmeg

Preparation

In saucepan combine pudding mix, lemon gelatin and 2 cups water.
Cook and stir until mixture boils, stir in lemon juice, chill until partially sets.
Dissolve raspberry gelatin in one cup boiling water, cook and stir until dissolved, beat in cranberry sauce.
Fold in nuts and celery.
Chill until partially set. Prepare dessert topping according to package directions, add nutmeg.
Fold into pudding mixture.
Pour half the pudding into an 8 x 8 x 2-inch pan.
Carefully pour cranberry layer over.
Top with remaining pudding mixture.