2 (3 oz.) pkg. lemon Jello
3 1/2 c. tomato juice, heated
1/2 c. vinegar or lemon juice

Mix together. Cool and add: 1 c. diced celery 1/2 c. diced bell pepper 2 tbsp. chopped onion

Pour half of mixture in 9x13 inch pan until set. Spoon filling over.

FILLING:

2 (3 oz.) pkg. cream cheese
1/2 pt. whipping cream, whipped
1 c. chopped nuts (almonds)

Pour remaining Jello over filling, and chill.