1 env. unflavored gelatin
1/4 c. water
1 med. avocado, finely chopped
1 med. avocado, pureed
1 tbsp. minced onion
2 tbsp. lemon juice
2 tbsp. mayonnaise
1/4 tsp. salt
Dash of red pepper sauce
8 oz. imitation crab meat, chopped
1/2 c. sour cream
1/4 c. chopped parsley
1 lg. green onion, finely chopped
Dash of red pepper sauce
1 tbsp. lemon juice
1/2 c. sour cream
2 tbsp. minced onion
Avocado and parsley
Tortilla chips

Sprinkle gelatin on water in saucepan. Let stand for 1 minute to soften. Cook over low heat until gelatin dissolves, stirring constantly. Combine chopped avocado, pureed avocado. 1 tablespoon minced onion, 2 tablespoons lemon juice, mayonnaise, salt and pepper sauce in bowl; mix well. Stir in 2 tablespoons gelatin. Spoon into 3 x 7 inch springform pan. Chill, covered, for 30 minutes.

Combine next 6 ingredients and 1 tablespoon gelatin in bowl; mix well. Spread over avocado layer. Chill, covered, for 30 minutes. Combine sour cream, 2 tablespoons minced onion and remaining gelatin in bowl; mix well. Spread over seafood layer. Chill, covered, for 8 hours or until set. Remove sides of springform pan. Garnish with avocado and parsley. Serve with tortilla chips. Yield: 60 servings.