1 (3 oz.) pkg. lemon Jello
1 c. boiling water
1 c. Hunt's tomato sauce
1 c. cold water
1 c. chopped celery (sm.)
1/4 c. sliced stuffed olives

Dissolve Jello in boiling water. Mix 1 cup sauce with 1 cup cold water; add to Jello. Chill until slightly jelled, then add celery and olives. Pour in large mold or individual molds; refrigerate. Can be served with a dollop of mayonnaise.