1 pkg. lemon Jello
1 c. hot water
1 c. cold water (add)
1 tsp. vinegar
1/2 c. mayonnaise
1/4 tsp. salt
1/4 c. pickle relish
1 can corned beef (12 oz. size)
3/4 c. celery

Beat and blend the Jello well. Let set until thick and syrupy until fluffy.

Add corned beef (break up), 3/4 cup chopped celery and 1/4 cup pickle relish. Turn into mold. Serves 6-8. Double recipe for 9 x 13 inch pan, pyrex.