Dissolve lemon gelatin in 1 cup boiling water in small bowl. Stir in 3/4 cup cold water. Refrigerate until thickened.
Spoon 1/4 cup gelatin in bottom of 4-cup ring mold. Arrange 1/4 cup apple slices and walnuts in gelatin. Carefully spoon remaining thickened lemon gelatin over fruit and nuts. Set aside.
Dissolve orange or raspberry gelatin in remaining 1 cup boiling water in another small bowl. Stir in cranberry sauce and lemon juice; refrigerate until thickened.
Carefully spoon thickened cranberry gelatin mixture over lemon layer in mold. Refrigerate 3 hours or until firm. Unmold onto serving plate. Garnish with apple slices and parsley sprigs if desired.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.