Apple Jello Salad

Apple Salad

1 pkg. lemon Jello
1 c. hot water
1/4 c. sugar
1 c. celery
1 1/2 c. apples
1/4 c. nuts
1/2 c. Hellman's mayonnaise
1 (8 oz.) tub Cool Whip

Topping:
1 pkg. red Jello
1 c. hot water
1 c ice cubes

Mix lemon Jello, hot water and sugar; shill until shaky. Chip fine the celery, apples and nuts. Fold in mayonnaise, then add Cool Whip. Put in a 9 x 13 inch Pyrex dish and refrigerate for 1 to 2 hours.

For Topping: Combine red Jello, hot water and ice cubes; chill. When ice is melted, pour over top.

source: Rosemary Wolfe, from "Years and Years of Good Cookin'," the First Presbyterian Church Cookbook, Oskaloosa, Iowa, 150th Anniversary Edition, 1995.