1 tbsp. unflavored gelatin
1/4 c. boiling water
1 c. salad dressing or mayonnaise
1/2 c. finely chopped sweet pickle
1 can tuna
1/4 c. cold water
1 c. whipping cream
3 hard cooked eggs, finely chopped
1 c. sliced celery

Soak unflavored gelatin in cold water. Pour in boiling water and stir to dissolve. Whip the cream and stir in the salad dressing or mayonnaise. Mix in the dissolved gelatin. Add the eggs, pickles, celery and tuna, which has been drained and broken into small pieces. Pour into glass baking dish and chill until set.

RED LAYER:

1 pkg. raspberry Jello
2 c. tomato juice
Salt to taste

Dissolve raspberry Jello in 1 cup hot tomato juice. Stir in 1 cup cold tomato juice and salt to taste. Pour cooled tomato mixture over tuna layer and chill again. Cut into squares and serve on crisp salad greens. This salad may be a complete lunch when accompanied by hot rolls.