Eggnog Cranberry Salad - cooking recipe

Ingredients

1 (3 ounce) package cook and serve vanilla pudding mix
1 (3 ounce) package lemon Jell-O gelatin
2 tablespoons lemon juice
1 (3 ounce) package raspberry Jell-O gelatin
1/2 cup chopped pecans, in my house this is optional
1/2 cup finely chopped celery, in my house this is optional
1 (8 ounce) container Cool Whip, thawed
1/2 teaspoon ground nutmeg
1 (16 ounce) can whole berry cranberry sauce
2 cups water
1 cup boiling water

Preparation

In a medium sized saucepan over nedium heat cook lemon gelatin mix, vanilla pudding mix and 2 cups water until it comes to a boil.
Remove from heat and stir in lemon juice.
Chill until partially set.
Dissolve raspberry gelatin mix in 1 cup boiling water.
Stir until completely dissolved.
Beat in cranberry sauce until foamy.
Fold in celery and nuts if desired at this time.
Chill until partially set.
Add nutmeg to cool whip.
Fold cool whip into lemon jello/pudding mix.
Pour 1/2 of lemon jello/pudding mix into a large mold.
Carefully spoon 1/2 raspberry mixture on top of lemon jello/pudding mix, Repeat layers.
Chill for at least 6 hours or overnight.