3 c. water
10 oz. red hots
1 lg. cherry Jello
1 c. finely chopped celery
1 c. finely chopped apples
1/2 c. chopped pecans
Sour cream

Boil red hots in water until candy is dissolved. Remove from heat. Slowly add Jello and stir. Refrigerate until it begins to thicken. Add celery, apples and pecans. Mold in 9x13 inch pan. Refrigerate until firmly set. Put a layer of sour cream over top. Cut into squares.