1 pkg. lemon gelatin
2 1/2 c. boiling water
1 (8 oz.) can tomato sauce
1 tbsp. vinegar
1 tsp. (or more) ground horseradish
1 pkg. lime gelatin
3 oz. cream cheese, softened
1/4 c. chopped ripe olives

Dissolve lemon gelatin in 1 cup of boiling water. Stir in tomato sauce. Blend in vinegar, mustard and horseradish. Pour into a wet 1 1/2 quart ring mold. Chill until firm.

Dissolve lime gelatin in remaining 1 1/2 cups boiling water. Stir gradually into the softened cream cheese, making very smooth. Stir in chopped ripe olives. Pour over firm tomato gelatin and chill. To serve, turn ring out on cold platter and garnish with parsley and canned pimiento.