1 (16 oz.) can whole peeled tomatoes
2 (3 oz.) pkgs. lemon Jello
1 1/2 c. boiling water
1 (8 oz.) pkg. cream cheese, softened
1 c. chopped celery
1 (6 oz.) can crabmeat, drained
3 tbsp. horseradish

Drain tomatoes, reserving 3/4 cup liquid; chop tomatoes. Set aside.

Dissolve Jello in boiling water. In bowl, with electric mixer at medium speed, beat cream cheese until smooth. Slowly beat in dissolved Jello and reserved tomato liquid. Chill until mixture mounds. Stir chopped tomatoes, celery, crab and horseradish into thickened mixture. Spoon into 6 cup mold.

To serve, unmold onto serving plate. Garnish with parsley sprigs. Serves 8-10.