This dish, very popular during and after WW II, makes a great dessert or buffet selection. It's best to stir in the mayonnaise immediately after disolving the JELLO. When that's well distributed add the remaining ingredients.
Traditionally, this recipe specified walnuts. Mayo (I pref. Helmann's, which contains cholesterol-lowering monounsaturates and tastes better than most) can be cut to one-half cup. "Pet" = evaporated milk (don't use condensed!) A couple of pinches of salt livens it. Some day I'm going to try a different flavor JELLO.

-- Bruce Dixon.

We put a small jar of pimento in this-it adds a nice bit of red color to the green. My grandma made this, my mom did and now me. We adore this stuff.

This is the favorite jello salad of our family. This is exactly as my grandma made it and I remember it from childhood and I'm now 76...so it's a keeper!!

This is the exact recipe I remember growing up in the 60s and 70s. To give it an extra kick, my mother would add a bit of horseradish which really enhances the flavor.