- 1 package (3 ounces) cherry gelatin
- 1-1/2 cups boiling water, divided
- 1/4 cup red-hot candies
- 1/4 cup plus 1-1/2 teaspoons cold water
- 1 cup chopped tart apples
- 1 cup chopped celery
- 1/2 cup chopped walnuts
- In a small bowl, dissolve gelatin in 1 cup boiling water. In another bowl, dissolve red-hots in remaining water; stir into gelatin. Stir in cold water. Refrigerate until slightly thickened, about 1 hour.
- Fold in the apples, celery and walnuts. Pour into a 4-cup mold coated with cooking spray. Refrigerate for 2 hours or until firm. Yield: 6 servings.
Originally published as Red-Hot Gelatin Salad in Quick Cooking November/December 2005, p15
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