1/2 c. red hots
2 c. water
2 pkgs. cherry Jello
2 c. cold water
1/2 lg. apple
1/2 c. pecans
Cream cheese

Bring to a boil 2 cups of water to dissolve red hots. Pour mixture over cherry Jello. When dissolved, add 2 cups cold water. Put in refrigerator until of consistency to add then divide in half. Add to 1/2, half big apple finely chopped and chopped pecans.

Place in bottom of oblong Pyrex dish and cover with layer of cream cheese (sliced very thinly with cheese knife). Whip the other half of Jello and cover the first mixture in dish. Chill until set.