Eggnog Cranberry Salad - cooking recipe

Ingredients

2 (3 oz.) pkg. regular vanilla pudding mix
2 (3 oz.) pkg. lemon gelatin
6 c. water, separated
2 Tbsp. lemon juice
2 (3 oz.) pkg. raspberry gelatin
2 (16 oz.) cans whole cranberry sauce, chilled
1/2 c. chopped pecans (optional)
1/2 c. finely chopped celery
1 (16 oz.) container Cool Whip topping
1 tsp. ground nutmeg

Preparation

In saucepan, combine vanilla pudding, lemon gelatin and 4 cups of water.
Cook and stir until mixture boils.
Stir in lemon juice.
Chill until partially set.
In separate saucepan, dissolve raspberry gelatin in 2 cups boiling water.
Beat in cranberry sauce.
Fold in nuts and celery.
Chill until partially set.