Combine first 3 ingredients in a saucepan, cook over medium heat, stirring constantly, until gelatin dissolves.
Stir in lemon juice.
Chill until consistency of unbeaten egg white.
Dissolve raspberry gelatin in 1 cup boiling water.
Stir in cranberry sauce, blend well.
Stir in celery and pecans.
Chill until partially set.
Prepare whipped topping mix according to package directions, adding nutmeg.
Fold into lemon gelatin mixture.
Spoon 1 1/2 cups mixture into a lightly oiled 7-cup mold.
Chill until set.
Spoon raspberry gelatin mixture over lemon mixture, chill until set.
Spoon remaining lemon mixture over raspberry layer.
Chill until firm.
Unmold on lettuce leaves.