Avocado Salad

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.