Taco Salad - cooking recipe

Ingredients

8 oz. cream cheese, softened
1/4 c. sour cream
1/4 c. taco sauce (mild)
shredded lettuce
chopped green pepper
chopped tomatoes
shredded cheese
1 c. boiling water
1 (3 oz.) pkg. lemon gelatin
1/2 c. cold water
1/2 c. mayonnaise
2 Tbsp. lemon juice
1/2 tsp. salt
1 c. diced red apple (1 medium)
3/4 c. chopped walnuts
1/2 c. diced celery
salad greens (optional)
red apple slices (optional)

Preparation

In large bowl of mixer, pour boiling water over gelatin; stir until gelatin is dissolved.
Add cold water, mayonnaise, lemon juice and salt.
Beat at low speed until blended.
Freeze about 25 minutes or until firm about 1-inch from side of bowl but still soft in center.
Beat at medium speed until fluffy.
Fold in diced apples, walnuts and celery.
Turn into a 1-quart mold or individual molds.
Refrigerate 1 hour or until firm.
Unmold on plate.
Garnish with greens and apple slices.
Makes 6 to 8 servings.