Double recipe of Tomato Aspic, plain, mixed but not yet jelled
1 tub (8 oz.) soft light Philadelphia cream cheese
2-4 tbsp. sour cream
2-3 tbsp. mayonnaise
2-3 ribs celery, minced
1 med. green pepper, finely chopped
1 med. onion, finely chopped
1/4-1/2 c. pimento stuffed olives, sliced
1/4-1/2 c. ripe (black) olives, sliced
1 ripe avocado, peeled & sliced

Chill 1/2 of the tomato aspic until set, in a 9 x 13 inch pyrex dish. Mix cream cheese, sour cream and mayonnaise until smooth. Spread cheese mixture over the congealed aspic. Refrigerate until firm. Mix the minced celery, peppers and onions and spread over the cheese layer. Sprinkle the sliced olives over all. Lay avocado slices on top of the vegetables and olives. Pour the second half of the tomato aspic gently over the avocado slices, to cover all. Cover with saran wrap and refrigerate until set.

Note: This can be a pretty dish for a holiday table or buffet. At Christmas, using a ring mold, the olives and avocados can be placed so they resemble a holly wreath and it can be turned out onto a bed of Boston lettuce with mayonnaise spooned into the center. At Valentines, it looks nice when a heart shaped mold is used and some of the cream cheese mixture is reserved for piping a lacy edge around the red heart. Serves 12-18. (Using only 1/2 the aspic and the cream cheese mixture, it serves 8, with the vegetables added, it serves 10.)