6 sm. pkg. cream cheese
1 c. light cream
1 c. almonds
1 c. stuffed olives, chopped
2 cans chopped asparagus
1 c. mayonnaise
2 env. Knox gelatin

Dissolve gelatin in juice from asparagus over hot water in double boiler. Mash cheese. Add mayonnaise and cream, chopped olives and almonds. Season with salt and red pepper. Mix gelatin and mold.