2 (3 oz. ea.) pkgs. lemon jello
4 cups boiling water
1 tbsp. lemon juice
1/2 tsp. salt
1/2 cup chopped walnuts
1 apple, chopped
1/2 (8 oz.) pkg. cream cheese, softened

Dissolve jello in boiling water. Stir in lemon juice and salt. Chill.

Divide jello into two parts. Two one part, add chopped apple and walnuts. Pour into 8x8x2-inch pan and place in refrigerator.

Beat remaining jello until thick and foamy. Gradually beat in softened cream cheese. Pour on top of first mixture and return to refrigerator. Chill until firm.

Cut into squares. Serve on lettuce.

Submitted by: Lynda Gwaltney