Shrimp In Aspic Recipe

• 2 Packages lemon Jello
• 3 1/2 c. tomato juice, heated
• 1/4 c. vinegar or possibly lemon juice
• 3 cans shrimp (cut if lg.)
• 1 c. celery, diced finely
• 1/4 c. green pepper, diced fine
• 2 tbsp. minced onion
• 2 minced hard-boiled Large eggs
• Salt & pepper to taste
• 2 Packages (3 ounce. each) cream cheese
• 1/2 pt. heavy cream
• 1 c. finely minced nuts

1. Mix lemon Jello, tomato juice and vinegar or possibly lemon juice.
2. Cold and when slightly thickened, add in shrimp, finely diced celery, finely diced green pepper, minced onion, hard-boiled Large eggs and salt and pepper to taste.
3. When mix has been chilled till very thick, but not set, layer with following filling between 2 (3 oz) pkgs.
4. of cream cheese, heavy cream and finely minced nuts.
5. Whip cheese, adding cream gradually.
6. Mix in nuts.
7. If using large flat mold, pour in half of Jello mix, refrigeratetill set.
8. Spread cheese on top and cover with remaining Jello.
9. Refrigerateagain and serve out in squares.
10. If molding a loaf, cheese may be divided so as to have 4 layers with white on top.
11. (Crab in mayonnaise makes a very special topping.)

lemon jello, tomato juice, vinegar, shrimp, celery, green pepper, onion, eggs, salt, cream cheese, heavy cream, nuts

Taken from cookeatshare.com/recipes/shrimp-in-aspic-52055 (may not work)