Red Hot Jello Salad

Dissolve 2 (3 oz.) packages of black cherry jello in 1 cup boiling water. Dissolve 1/2 cup red hots in 1 cup boiling water. Combine the two and add 1 cup cold water. Chill until slightly jelled and add 1 1/2 c. celery (optional), 1 1/2 c diced apple.

Top with:

Cook 1/2 c. pineapple juice, 2 t. flour, 1 egg well beaten, and 1/2 c sugar. Stir constantly over medium heat until thick. Chill. Mix with 1 cup whipped cream seasoned with sugar and vanilla. Put on top of salad and cover with chopped nuts (optional)