1 env. unflavored gelatin
1/2 c. cold water
1 can cream of celery soup
3 oz. pkg. cream cheese
7 oz. can tuna
1/2 c. shredded carrot
1/3 c. chopped celery
2 tbsp. chopped parsley
1 tbsp. lemon juice

Sprinkle gelatin on cold water to soften; place over boiling water; stir until gelatin is dissolved. Blend cream of celery soup with cream cheese; add dissolved gelatin, tuna (drained and flaked), shredded carrot, chopped celery, chopped parsley and lemon juice. Pour into 1 quart mold. Chill; serve on crisp greens. 4 servings.