1 (6 oz.) pkg. cherry jello
1 c. boiling water
2 c. cold water
3/4 c. red hots
1 can applesauce
8 oz. cream cheese
Lemon juice, milk, or mayonnaise
1/4 c. finely chopped celery
1/4 c. finely chopped nuts

Dissolve jello in boiling water; add 1 cup cold water. Put red hots and 1 cup cold water into small saucepan and simmer until red hots are dissolved; add to jello mixture. Set aside 1/3, leaving at room temperature.

Add 1 can applesauce to the remaining 2/3; put in refrigerator until about set. Beat the cream cheese with mixer. Thin down with lemon juice, milk or mayonnaise. Add celery and nuts. Spread over chilled applesauce mixture. Pour the 1/3 mixture over top and refrigerate.