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Eggnod Cranberry Salad

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1 3-4 oz pkg. regular vanilla pudding mix
1 3 oz pkg. lemon gelatin powder
2 c water
1 3 0z pkg. raspberry gelatin powder
1 c boiling water
1 16 oz can whole cranberry sauce
1/4 c chopped pecans (optional)
1 env dessert topping or 1 container frozen whipped topping

In a saucepan, combine pudding, lemon gelatin, and 2 cups water; stir to cook until mixture boils. Chill until partially set. Dissolve raspberry gelatin in the cup of boiling water. Stir in the cranberry sauce until dissolved. Stir in pecans.

Prepare topping mix according to directions and fold into pudding mixture. Pour half into a large, pretty class bowl. Carefully pour cranberry layer over this; top with remaining pudding. Chill 6 hours or overnight.
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