1 pkg. raspberry Jello
1 c. hot water
1/4 c. cinnamon (redhots)
1/2 c. boiling water
Cold water
1 c. diced tart apples
1 c. diced celery
1/2 c. chopped walnuts

Dissolve jello in hot water. Add cinnamon candies to boiling water, stir until dissolved. Measure, add enough cold water to make 1 cup, add to jello. Chill until consistency of unbeaten egg white. Stir in apple, celery, and nuts. Pour in mold, chill, unmold. Garnish with salad greens. Serve with mayonnaise.