STIR boiling water into dry gelatin in large bowl at least 2 minutes until completely dissolved. Stir in cold water and lemon juice. Refrigerate 1-1/2 hours or until thickened.
ADD mayo gradually, stirring with wire whisk until well blended. Stir in apple and celery. Pour into 5-cup mold sprayed with cooking spray.
REFRIGERATE 4 hours or until firm. Unmold onto serving plate. Store leftover salad in refrigerator. KRAFT KITCHENS TIPS
RECIPE COURTESY OF KRAFT FOODS