| 2 3 Oz. Packages Lime Jell-o |
| 1 Large can crushed Pineapple |
| 1 Cup Walnuts |
| 1 Cup finely chopped Celery |
| 1 or 2 Ripe Avocados |
| 1 Cup Whipping Cream |
| 3/4 Cup Splenda or Sugar |
| 1 Tsp. Vanilla |
| 1 Tsp. Splenda |
Drain pineapple and add water to make 2 cups. Add Jell-o in saucepan and add Splenda. Boil for 2 minutes. Cool.
Finely chop the celery and the avocado. Add the celery, avocado, pineapple, and walnuts to the jell-o and stir. Then refrigerate until it thickens. (1 to 2 hours). Whip cream and add teaspoon of Splenda and vanilla. Add to Jell-o mixture and pour into cake pan.