1/4 c. cold water
1 envelope unflavored gelatin
6 c. cooked macaroni, cooled
2 c. cubed ham
2 c. diced American or Cheddar cheese
2 c. cooked peas
1/4 c. chopped onion
2 tsp. salt
1/4 tsp. pepper
3 c. mayonnaise
1/2 c. sweet pickle relish

In small saucepan, sprinkle gelatin on water. Stir over low heat until gelatin is dissolved; cool.

In very large bowl, combine remaining ingredients. Add gelatin, blend well. Spoon into 12 cup bundt pan which has been oiled; pack lightly. Chill until firm. Makes 10-12 servings. Recipe may be cut in half and molded in 6-cup salad mold.