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Eggnog and Cranberry Salad

1 (3-ounce) package vanilla pudding, not instant
1 (3-ounce) box lemon gelatin
2 cups water
2 tablespoons lemon juice
1 (3 ounce) box raspberry gelatin
1 cup boiling water
1 (16 ounce) can jellied cranberry sauce
1/4 cup chopped pecans
1 (2-ounce) envelope whipped topping mix
1/2 teaspoon ground nutmeg

1. Combine vanilla pudding mix, lemon gelatin, and 2 cups water in a saucepan. Bring to a boil, stirring constantly. Stir in lemon juice. Chill until partially set.
2. Dissolve raspberry gelatin in 1 cup boiling water. Blend in cranberry sauce, and add pecans. Chill until partially set.
3. Prepare whipped topping according to package directions. Fold in nutmeg. Fold whipped topping into vanilla pudding mixture. Pour into a 13 x 9 x 2-inch glass dish. Chill until firm.
4. Pour cranberry mixture over pudding mixture. Chill for several hours before serving.

Makes 12 servings.