2 c. apple cider or juice
6 oz. cherry or raspberry Jello (raspberry preferred)
16 oz. pitted dark sweet cherries
1/2 c. thinly sliced celery
1/2 c. chopped walnuts
3 oz. soft cream cheese
1 c. applesauce

Bring cider to boil, dissolve Jello in cider; set aside. Drain cherries, save syrup. Cut cherries in half; set aside. Add enough water to syrup to make 1 1/2 cups, stir into Jello. Take 2 cups of above and set aside. Chill rest until partially set. To partially set Jello add celery, nuts and cherries. Put into 6 1/2 cup mold, chill until almost firm. With Jello that has been set aside add cream cheese. Stir until fluid, add applesauce. Put into mold. Chill until set. Line with lettuce.