2 c. apple juice or cider
1 (6 oz.) pkg. cherry Jello
1 (16 oz.) can of dark pitted cherries
1/2 c. diced celery
1 (3 oz.) pkg. of cream cheese
8 oz. of applesauce
1/2 c. chopped nuts
Lettuce for garnish

Bring juice to a boil. Dissolve Jello in hot juice. Drain cherries, save syrup. Halve cherries and set aside. Add water to cherry syrup to make 1/2 cup. Stir syrup into Jello. Set aside 2 cups of Jello mixture. Keep at room temperature. Chill remaining Jello until partially set, like egg white. Fold halved cherries into this partially set Jello. Pour into a 6 1/2 cup ring mold. Chill until almost firm.

Gradually add reserved Jello to softened cream cheese, beating until smooth. Stir in applesauce. Spoon this mixture over cherry layer in mold. Chill until firm. Unmold onto a lettuce lined platter. Serves 10 to 12.