2 pkg. lemon jello
2 c. hot water
1 pt. whipping cream, whipped
1 c. chopped green olives
1 c. chopped celery
1 (8 oz.) pkg. Philadelphia
1 c. cut up shrimp
1/2 c. pimento
1 1/2 Tbsp. lemon juice
onion salt to taste
salad dressing (which has been
thinned with cream)
Dissolve the jello in the hot water. Cool until syrupy
and whip. Add the whipped cream, olives, celery and cream
cheese. Put all in pan and let chill until set. When ready to
serve, put on a spoonful of the recipe of shrimp, pimento,
lemon juice and onion salt. Add salad dressing which has been
thinned with cream. Use a 9 x 12-inch pan for the jello salad.
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