1 sm. pkg. lemon Jello
1/2 c. salad dressing
3 hard cooked eggs, sliced
1/2 c. green pepper, diced
1 tbsp. onion, chopped
1/2 c. cream
2 c. celery, sliced thin
1 can tuna, drained
1/4 lb. Velveeta cheese, cubed

Prepare Jello according to package. Chill until syrupy. Whip cream and blend in salad dressing. Stir into Jello. Add remaining ingredients. Pour into 9"x13" pan and chill until set. Serve on lettuce leaf.