1 package (3 oz) lemon gelatin
1 package (3 oz) lime gelatin
2 cup hot water
1 package (8-oz) cream cheese, softened
1 cup mayonnaise
2 large (or 3 small) avocados, diced
2 cups diced celery
1/2 small onion, grated
1 jar (7-oz) plain Spanish olives, sliced well drained
3/4 cup chopped pecans
* dash salt
Coat a 9x13 inch dish with mayonnaise.
Dissolve gelatins in hot water, refrigerate until begging to set.
Blend mayonnaise and cream cheese.
Fold in avocados, celery onion, olives, nuts and salt.
Combine well. Blend into cooled gelatin.
Pour into prepared dish. Refrigerate overnight.
No Nutritional Information Available
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