1/4 c. red hots
1 (3 oz.) pkg. cherry Jello
1 c. boiling water
1 c. applesauce

TOPPING: (optional):

1/2 c. salad dressing
1 c. diced celery
1 (8 oz.) pkg. cream cheese
1/2 c. chopped pecans

Dissolve red hots in boiling water. Add Jello and stir. Add applesauce and mix. Let cool and refrigerate until firm. Optional: Blend salad dressing and cream cheese. Add celery to mixture and spread over Jello. Top with chopped pecans.