1 1/2 pkgs. lemon Jello (sm.)
1 1/2 c. boiling water
1 1/2 c. juice from 1 lg. can crushed pineapple (use pineapple)
3 sm. pkgs. cream cheese
1 jar pimento, diced and drained
1/4 tsp. dry mustard
1/2 pt. heavy cream, whipped
Pinch of salt

Have cream cheese softened. Mix all together. Put into a large, pretty bowl and set in refrigerator overnight. No need to unmold. In winter, make a poinsettia design on top with red and green peppers. In spring, make a tulip design with yellow and green peppers. Place parsley around edge.