Categories: Salads, Jello, Apples 
      Yield: 8 servings 
  
------------------------------PATTI - VDRJ67A------------------------------ 
      1 sm Raspberry jello 
      1 sm Lemon jello 
      2 c  Water; boiling, divided 
    3/4 c  Cranberry juice 
      1 c  Apples; diced 
    1/4 c  Celery; sliced 
    1/2 c  Nuts; chopped 
    1/2 c  Mayonnaise 
  4 1/2 oz Cool Whip 
  
  Dissolve raspberry jello in 1 cup boiling water. Add cranberry juice; 
  chill until thickened (about 1 hour). Fold in apples, celery and 
  nuts; spoon into 6 cup mold. Chill until set. Meanwhile, dissolve 
  lemon jello in 1 cup boining water. Chill until thickened. Combine 
  Cool Whip and mayonnaise; fold into lemon jello. Spoon into mold on 
  top of raspberrry jello. Chill unitl firm; about 4 hours. Unmold. 
  Garnish with salad greens and sliced apples.