1 box lime gelatin or lemon lime gelatin (3 oz.)
1 can crushed pineapple, drained, reserve liquid (8 oz.)
1 c. celery, thinly sliced
1 tbsp. fresh lemon juice
1/4 tsp. celery seed
1/3 c. stuffed olives, sliced

Combine reserved pineapple juice with water to make 2 cups. Heat to boiling. Add gelatin and lemon juice. Stir until dissolved. Add crushed pineapple, sliced celery, celery seed and olives. Pour into 8 x 8 pan. Chill. This is very attractive at Christmas time or St. Patrick's Day.