2 lg. pkgs. lemon Jello
3 c. boiling water
2 lg. red apples, peeled and diced
1 c. celery, chopped
1/2 c. pecans, chopped

Dissolve lemon Jello in boiling water. Let cool. Add apples, celery, and pecans. Chill until firm in 13 x 9 x 2 inch pan or pretty mold.

TOPPING:

1 (6 oz.) pkg. cream cheese
3 tbsp. 10XXX sugar
2 tbsp. mayonnaise
1 c. Cool Whip

Mix together. Spread on chilled Jello and chill again. Also nice to garnish with more chopped pecans.