2 pkgs. lemon Jello (reg. size)
1/2 c. red hot candies
1 1/2 c. boiling water
2 c. applesauce

Dissolve red hots and then Jello in boiling water. Add applesauce. Put in 9 x 9 inch dish and refrigerate. After it jells spread on topping.

TOPPING:

3 oz. cream cheese, room temperature
1/2 c. mayonnaise
1 c. chopped celery
1/2 c. walnuts

Mix together.