1 lg. box lemon Jello
1 1/2 c. boiling water
1 (15 oz.) jar Ragu Spaghetti Sauce with mushrooms
1 can water chestnuts, chopped
1/2 heaping c. chopped celery & green pepper
1 sm. jar stuffed green olives, sliced

Dissolve lemon Jello in boiling water. Add Ragu Spaghetti Sauce with mushrooms. To this mixture add the chopped vegetables. Add sliced olives last. Pour into a greased ring mold and refrigerate until set. Unmold and serve.