Dissolve a 6 ounce package raspberry Jello in 2 cups boiling water and add 1 1/3 cups cold water and refrigerate until it starts to gel. Add 1/2 cup chopped celery, 1/2 cup chopped nuts and 2 medium apples (chopped). Pour into 6 cup Jello mold and let set until firm. (2 tablespoons lemon juice over apples).