1 can (16 oz) whole green beans

1 can (8 oz) chopped carrots

1 can (8oz) green peas

1 cup Italian salad dressing

2 envelopes unflavored gelatin

1/4 cup cold water

1 package (8 oz) cream cheese

1 package (3oz) cream cheese

1/4 cup mayonnaise

Drain beans, carrots and peas. Marinate in salad dressing overnight. Drain vegetables reserving oil . Heat oil. Dissolve gelatin in cold water. Add to hot oil with cream cheese and mayonnaise. Beat until soupy. Add vegetables, pour into mold and refrigerate until firm. Serves 8-10.

Recipe by E. Jean Sharpe

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