Brunch, Easter, Luncheon, Salads
2 3-oz pkg lime jello
2 cups boiling water
2 ripe avocados
12 ounces cream cheese, softened
1 small jar pimiento, diced
1 small onion finely minced
1 cup mayonnaise
1 lemon juiced
salt and pepper to taste
Dissolve jello. Add cheese & whip with beater till smooth. Add remaining ingredients and mix till smooth. Pour into mold sprayed with Pam or shallow pyrex. Refrigerate.