Ribbon Salad - cooking recipe

Ingredients

2 small pkg. cherry jello
1 large can applesauce
cinnamon
1 (8 oz.) cream cheese
1/2 c. mayonnaise
1/2 c. chopped celery
3/4 c. chopped pecans

Preparation

Dissolve jello in 2 cups of hot water.
Cool, add applesauce and dash of cinnamon.
Pour half in a long dish.
Let congeal in refrigerator.
Mix cream cheese, mayonnaise, celery and pecans. Spread on congealed jello.
Top with remaining jello, congeal.