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EMERALD ISLE MOLDIngredients: 1 3-oz. pkg. lime jelly powder1 c. boiling water3/4 c. grapefruit juice1 8-oz. pkg. cream cheese, softened1 3-oz. pkg. lime jelly powder1 c. boiling water1 c. ginger ale1 c. drained grapefruit sections, cut in half1 c. diced apples1/4 c. chopped walnutsDissolve 1 pkg. of jelly powder in boiling water, add grapefruit juice. Gradually add to cream cheese, mixing until well blended. Pour into 1 1/2 qt. mold, chill until firm. Dissolve the other pkg. of jelly powder in boiling water, add ginger ale. Chill until slightly thickened, fold in fruit and nuts. Pour over first layer in the mold, chill until firm. Unmold on lettuce. Serves 6-8.