1 ½ cold water
2 tsp. lemon juice
1 c. small cantaloupe OR honeydew melon balls
1/2 c. sliced celery
1/2 c. slivered almonds (optional)
2 (3 oz.) pkg. cream cheese
2/3 c. mayonnaise

Dissolve gelatin and salt in boiling water.
Add cold water and lemon juice.
Chill until slightly thickened.
Measure 2 1/2 c. mixture and fold in melon balls,
celery and almonds. Pour into a lightly oiled 6-cup mold
and chill until set but not firm.

Beat cream cheese and mayonnaise until smooth.
Gradually blend in remaining gelatin.
Pour into mold over clear layer.
Chill overnight until firm. Unmold and, if desired,
garnish with additional melon balls
and crisp salad greens. Makes 12 (1/2 c. servings).