From my mother’s vintage 1976 edition of Better Homes & Gardens “New Cook Book,” this savory jello mold is made with canned tuna, tomato soup, cream cheese, mayonnaise, celery, green pepper, pickle relish and gelatin?! Yes, this is tuna and jello all congealed together. Do not eat this. It’s terrible. Happy April Fools' Day!
Prep Time10 minutesmins
Cook Time5 minutesmins
Resting Time1 hourhr
Total Time15 minutesmins
Course: Salad
Cuisine: American
Servings: 6
Ingredients
1tablespoonunflavored gelatin1 packet
1/2cupcold water
11ouncescondensed tomato soup1 can
8ouncescream cheese
1cupmayonnaise
1/3cupgreen pepperdiced
1/2cupcelerydiced
1/3cuponiondiced
1/4cuppickle relishdrained
7ouncescanned tunadrained and flaked
Instructions
Soften 1 tablespoon (1 envelope) unflavored gelatin in 1/2 cup cold water. In a saucepan, bring one 11-ounce can of tomato soup to boil; add gelatin; stir to dissolve.Add cream cheese, in chunks; beat with a rotary beater until smooth. Add 1 cup of mayonnaise. Chill mixture until it is partially set.Next, fold in diced green pepper, celery, onions, pickle relish, and tuna. Mix well and then transfer to a ring-shaped jello mold. Chill until firm and then serve (preferably in the garbage).Please don't enjoy.