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