1 (6 oz.) box lime gelatin
2 c. boiling water
1 3/4 c. cold water
1 (1 lb.) can grapefruit segments
1 c. celery, chopped
1/2 c. pimento-stuffed olives, sliced (keep pimento in center of olive)

In a 13 x 9 inch dish dissolve gelatin in boiling water. Add cold water. Stir well. Drain and chop grapefruit segments. Gently mix gelatin and remaining ingredients. Chill until firm.

NOTE: Attractive in appearance, refreshing to the taste and light in calories. Serves 12.