Iris likes......

2 Envelopes of gelatin
1/2 cup Cold water
1 cup Chili sauce
3 tablespoons Lemon juice
1 cup Mayonnaise
1 cup Whipping cream -- whipped
1 cup Ripe olives -- quartered
1 cup Celery -- finely diced
2 cans Tuna -- drained

• Soften gelatin.
• Heat sauce to boiling.
• Remove from heat and add softened gelatin and stir until dissolved.
• Add lemon juice.
• Chill until partly congealed.
• Fold in mayonnaise, cream, olives, celery and tuna.
• Pour into a two quart casserole.
• Refrigerate until firm.