2 (3 oz.) pkgs. lemon Jello
1 lg. pkg. cream cheese
1/2 c. evaporated milk
1/2 c. cream, whipped unsweetened
1 c. chopped celery
1/2 c. chopped olives
1 chopped green pepper
1 tbsp. chopped onion

DRESSING:

1 c. salad dressing
2 tsp. lemon juice
1 tsp. chopped onion
4 tbsp. chopped pimiento (opt.)
1 sm. can shrimp

Dissolve Jello in 2 cups boiling water. Cool until syrupy. Cream together cream cheese and evaporated milk. Fold in cream that has been whipped. Add olives, celery, pepper, onion, mix lightly but well. Pour into mold. When ready to serve, unmold and top with dressing.