1 (6 oz.) pkg. raspberry gelatin
2 c. ice water
1 c. sour cream
1 tsp. lemon juice
1/2 c. chopped celery
1 1/2 c. boiling water
1 (8 oz.) pkg. cream cheese, softened
1/2 c. strawberry preserves
1/2 c. chopped apples
1/2 c. chopped nuts

Dissolve gelatin in boiling water. Stir in ice water and set aside. Whip cream cheese and add sour cream, preserves, and lemon juice. Beat on low speed until very creamy. Slowly pour gelatin mixture over the cheese mixture and beat until well blended. Add apples, celery, and nuts; pour into 2 quart mold and refrigerate until set. Dip in hot water for 10 seconds to unmold. Invert onto serving plate. Keep leftovers in refrigerator.