1 (3 oz.) pkg. lime Jello
1 (3 oz.) pkg. lemon Jello
2 c. hot water
2 (6 oz.) cans tuna, drained
2 tbsp. stuffed olives
1 c. celery, cut fine
2 tbsp. chopped green pepper
6 oz. cream cheese, softened
1 c. mayonnaise
1 c. half & half
8 hard cooked eggs, cut up

Dissolve Jello in water and let cool. Carefully add all ingredients adding tuna last. Pour into 8"x12" casserole and chill. Serves 15 to 18.