Apple Cinnamon Gelatin Salad



  1. 12 cup cinnamon red-hot candies
  2. 1 12 cups boiling water, divided
  3. 1 (3 ounce) package cherry Jell-O
  4. 1 cup chopped apple, cored but not peeled
  5. lemon juice
  6. 1 cup chopped celery
  7. 12 cup coarsely chopped pecans


  1. Dissolve the cinnamon red-hots in 1/2 cup of the boiling water.
  2. Dissolve the cherry jello in remaining 1 cup boiling water.
  3. Add the dissolved cinnamon water and refrigerate until the consistency of unbeaten egg whites.
  4. Fold in the chopped apples which you have tossed with a little lemon juice, celery and pecans.
  5. Pour into mold and refrigerate until set.
  6. NOTE: Sometimes I use only 1 cup total boiling water for dissolving the red-hots and jello.
  7. I then leave out the remaining ingredients and add a 16-ounce can of applesauce.
  8. Pour into a mold and refrigerate until set.