3 pkg. (3 oz.) lemon Jello
1 c. boiling water
2 cans tomato soup
1 c. ripe olives, cut in slices
2 cans shrimp or 8 oz. shrimp, cut up
1/2 c. chopped nuts
1/2 c. diced celery
1/2 c. green pepper, diced
1 can pimento, drained
1 pt. boiling pickle relish

Add water, then soup to Jello. Let cool. Add remaining ingredients. Put into 9 x 13 inch pan.

Serves 12.