1 (3 oz.) pkg. lime Jello
1 c. boiling water
2/3 c. cold water
2 tbsp. lemon juice
2 c. Cool Whip
1 (8 oz.) can crushed pineapple, drained
1/3 c. sliced stuffed olives
1/2 c. shredded American cheese
1/2 c. finely chopped celery
1/2 c. chopped walnuts
(24 slices stuffed olives)

Dissolve Jello in boiling water; add cold water and lemon juice. Chill until syrupy. Stir in Cool Whip, fold in 1/3 cup sliced stuffed olives, drained pineapple, cheese, celery and walnuts. Arrange the 24 slices of stuffed olives in a circle around the bottom of an oiled 9-inch ring mold. Pour mixture in mold. Chill until firm. Can be made overnight.

Serves 10 to 12.