Apple Salad

• 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

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

apples, milk, raspberry jello, boiling water, celery, cream cheese, vanilla, lemon juice, milk, graham cracker crumbs, butter, cinnamon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=392453 (may not work)