2 cans shrimp
1 (2 oz.) jar pimientos, drained
2 hard-cooked eggs
1 c. celery pieces
1 pkg. lemon gelatin
1/2 c. boiling water
1/2 c. canned milk
1/2 c. mayonnaise
2 tbsp. onion flakes
1 (3 oz.) jar pimiento cheese
1 tsp. salt

Blender chop shrimp, pimientos, eggs, and celery separately in blender container. Place in bowl. Put gelatin into the blender container and add boiling water. Cover and process at STIR until dissolved. Add remaining ingredients and process at MIX until smooth. Pour over mixture in bowl and mix well. Pour into well-greased 1 quart mold and chill thoroughly. This mold will stand up, yet mixture is soft enough to dip into as an appetizer. Serve with crackers, chips or raw vegetables.