2 pkgs. lemon Jello
3 1/2 c. tomato juice, heated
1/4 c. vinegar or lemon juice
3 cans shrimp (cut if lg.)
1 c. celery, diced finely
1/4 c. green pepper, diced fine
2 tbsp. chopped onion
2 chopped hard-boiled eggs
Salt & pepper to taste
2 pkgs. (3 oz. each) cream cheese
1/2 pt. heavy cream
1 c. finely chopped nuts

Mix lemon Jello, tomato juice and vinegar or lemon juice. Cool and when slightly thickened, add shrimp, finely diced celery, finely diced green pepper, chopped onion, hard-boiled eggs and salt and pepper to taste.

When mixture has been chilled until very thick, but not set, layer with following filling between 2 (3 ounce) packages of cream cheese, heavy cream and finely chopped nuts.

Whip cheese, adding cream gradually. Fold in nuts. If using large flat mold, pour in half of Jello mixture, chill until set. Spread cheese on top and cover with remaining Jello. Chill again and serve out in squares.

If molding a loaf, cheese may be divided so as to have 4 layers with white on top. (Crab in mayonnaise makes a very special topping.)