* Note: Do not substitute sugar-free gelatin for regular gelatin. Make the salad and the cream cheese mixture a day ahead, then chill. Combine gelatin and boiling water in a bowl and stir until gelatin dissolves. Stir in cold water. Cover and chill 1-1/2 hours or until the consistency of unbeaten egg white. Fold in apples, grapes, and pecans. Spoon into a five-cup gelatin mold that has been coated with cooking spray. Chill until firm. Beat cream cheese at medium speed with a mixer until smooth. Add sour cream, sugar and vanilla extract, then beat well. Invert mold onto a serving plate and cut into six pieces. Serve on lettuce-lined plates. Top with two tablespoons of the cream-cheese mixture. Garnish with apple slices and chopped pecans, if desired. Yield: 8 servings Nutritional Information Calories: 180 (27% from fat) Fat: 5.4g (sat 1.9g, mono 2.4g, poly 0-89)