2 pkgs. lemon Jello
1 1/2 c. boiling water
2 pkgs. cream cheese
3/4 c. stuffed olives, cut up
1 c. chopped nuts
2 c. whipped cream

Make Jello according to package directions. Let stand until heavy syrup then add the nuts, olives and cream cheese (put cheese on a plate and cream with a fork); fold in whipped cream and add to Jello; chill. May serve with 1/2 pear on lettuce leaf.