1 (3 oz.) pkg. raspberry Jello
2 c. boiling water
3/4 c. cranberry juice cocktail
1 c. diced apple
1/4 c. sliced celery (opt.)
1/4 c. chopped walnuts
1 (3 oz.) pkg. lemon Jello
4 1/2 oz. Cool Whip
1/2 c. mayo

Dissolve raspberry Jello in 1 cup boiling water. Add cranberry juice and chill until thickened, about 1 hour. Fold in apple, celery and nuts; spoon into 6 cup ring mold and chill until set, about 15 minutes. Dissolve lemon Jello in remaining boiling water. Chill until slightly thickened, about 45 minutes. Combine whipped topping and mayo. Chill until firm, at least 4 hours. Unmold. Garnish with crisp salad greens and sliced apples, if desired.