Apple Salad - cooking recipe

Ingredients

6 apples, peeled and cut in small blocks
1 box instant banana pudding
2 1/2 c. milk
1 box raspberry jello
2 c. boiling water
1 c. celery, chopped fine
1 small pkg. Philadelphia brand cream cheese
vanilla
1 tsp. lemon juice
1/2 can sweetened condensed Eagle Brand milk
2 c. crushed, toasted graham cracker crumbs
1 Tbsp. butter
cinnamon

Preparation

Peel apples and cut in blocks; put in jar.
Put milk in quart jar; add pudding.
Stir at once with a fork until dissolved; put lid on.
Shake real good and refrigerate.
Next put jello and water in jar; refrigerate when cool.
In another jar put celery in refrigerator.
Put cream cheese in mixer bowl; at room temperature beat until smooth.
Slowly add condensed milk, vanilla and lemon juice; beat until very fluffy.
Refrigerate in quart jar.