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.