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.