1 (3 oz.) pkg. raspberry Jello
1 (3 oz.) pkg. lemon Jello
2 c. boiling water
3/4 c. cranberry juice
1 c. diced apple
1/4 c. diced celery
1/4 c. nuts
1/2 c. mayonnaise
1 (4 1/2 oz.) Cool Whip

Dissolve raspberry Jello in 1 cup boiling water, add cranberry juice, chill until consistency of egg whites then add apple, celery and nuts. Pour into mold and chill until set. Dissolve lemon Jello in 1 cup boiling water, chill until partially set. With hand beater beat in mayonnaise and stir in topping, then pour over the red Jello. Chill until firm. Unmold on salad plate. Very pretty and delicious.