• 1 package vanilla instant pudding
• 1 small package lemon flavored gelatin
• 2 cups water
• 2 Tbs. lemon juice
• 1 small package raspberry flavored gelatin
• 1 cup boiling water
• 2 cups whole cranberry sauce
• 1/2 cup celery, chopped
• 1/4 cup chopped pecans
• 1-1/2 cups frozen dessert topping
• 1/2 tsp. ground nutmeg
• 4 lettuce leaves

Combine first 3 ingredients in a heavy saucepan over medium heat. Stir constantly until gelatin dissolves. Stir in lemon juice. Chill about 1 hour until slightly thickened. Dissolve raspberry gelatin in boiling water. Stir in cranberry sauce until mixed thoroughly. Stir in celery and pecans. Chill until partially set. Fold dessert topping and nutmeg into lemon gelatin mixture. Spoon about 1-1/2 cups of mixture into a lightly oiled 7-cup gelatin mold. Chill until set. Spoon raspberry gelatin mixture over lemon mixture and chill until set. Spoon remaining lemon mixture over raspberry layer. Chill until firm. Unmold on lettuce leaves.

This recipe serves 12 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 12 only.

Per serving: calories 181, fat 4.2g, 20% calories from fat, cholesterol 0mg, protein 1.3g, carbohydrates 36.5g, fiber 0.7g, sugar 33.8g, sodium 101mg, diet points 4.3.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 1.0, Bread: 0.0, Lean meat: 0.0, Fat: 1.7, Sugar: 1.6, Very lean meat protein: 0.0

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