6 oz. pkg. lemon Jello
2 c. boiling water
2 c. cold water
1 lg. red apple, diced (do not peel apple, the skin adds color to the salad)
1/2 c. celery, diced
1/2 c. chopped walnuts
1 lg. pkg. cream cheese

Completely dissolve gelatin in boiling water. Stir until dissolved, about 2 minutes. Add 2 cups cold water. Divide Jello in half. Pour half into a 13 x 9 inch pan and refrigerate until thickened but not set. Then add apples, celery and walnuts. Then refrigerate until firm. The second half of the Jello refrigerate until thickened but not set.

Then whip the cream cheese into the Jello and pour over the first half of Jello and this will be the top. When Jello is set, cut in squares and serve on lettuce leaf.