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1 (3 oz.) pkg. lime Jell-O
1 c. boiling water
2/3 c. cold water
2 Tbsp. lemon juice
1 c. heavy cream, whipped or 2
c. whipped topping
1/3 c. sliced, stuffed olives
1 (8 oz.) can crushed
pineapple, drained
1/2 c. finely chopped celery
1/2 c. chopped walnuts
1/2 tsp. salt
sliced olives

Dissolve Jell-O in hot water. Add cold water and lemon
juice and chill until syrupy. Stir in whipped cream. Fold in
olives, pineapple, celery, walnuts and salt. Arrange sliced
olives in bottom of oiled mold. Pour in Jell-O. Chill until
set. Makes 8 to 10 servings.

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