Taco Salad

• 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)

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

cream cheese, sour cream, taco sauce, shredded lettuce, green pepper, tomatoes, cheese, boiling water, lemon gelatin, cold water, mayonnaise, lemon juice, salt, red apple, walnuts, celery, salad greens, red apple

Taken from www.cookbooks.com/Recipe-Details.aspx?id=209535 (may not work)