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

Dissolve Raspberry Jello in 1 cup of boiling water. Add cranberry juice and chill until thickened (about 1 hour). Fold in apples, celery and walnuts. Spoon into Jello mold until set.

TOPPING: Dissolve lemon Jello and 1 cup of boiling water, chill until almost thickened. Mix into Jello the Cool Whip and mayonnaise. Spoon on top of Jello mold. May sprinkle nuts on top. Chill until firm. Great to serve with poultry or bring to a buffet.