2 env. unflavored gelatin
2 c. cold water
1 can (10 3/4 oz.) condensed cream of celery soup
1 tbsp. lemon juice
1 pkg. (3 oz.) cream cheese, softened
1 can (7 oz.) tuna, drained & flaked
1/2 c. shredded carrot
1/2 c. chopped celery
2 tbsp. chopped parsley

In a saucepan, sprinkle gelatin in 1 cup cold water to soften. Place over low heat stirring until gelatin is dissolved. Remove from heat, blend soup and lemon juice into cream cheese; gradually blend in gelatin and remaining water. Chill until slightly thickened. Fold in remaining ingredients. Pour into 5 cup mold. Chill until firm. Unmold and serve on crisp salad greens. Makes about 4 1/2 cups.