Spanish Olives, sliced
1 1/2  lb shredded cabbage or bagged cole slaw mix
          (about 10 cups)
4  regular (3 oz) boxes of lime flavor JELL-O®
        Brand gelatin*
4  cups Schweppes Bitter Lemon®**
1  cup Miracle Whip® salad dressing

1. Slice Spanish olives into 3 pieces and place in a round JELL-O® mold (ring) (a bundt pan will work if you do not have a round jello mold).
2. Prepare the JELL-O® as follows, stir 1 cup of boiling water into the gelatin, stir for at least 2 minutes or until completely dissolved, stir in 1 cup of cold Schweppes Bitter Lemon®**, pour just enough of the mixture into the Jello mold to cover the olives. place the mold into a freezer until the jello is set (about 15 minutes).
3. Remove the mold from the freezer and fill with the shredded cabbage or bagged cole slaw mix.
4. Add the remaining JELL-O® mix from step 2. Mix additional boxes of JELL-O® as in step 2 as needed to fill the mold to cover the cabbage.
5. Refrigerate for 4 hours or until firm.
6. To remove JELL-O® from its mold, fill up a basin half-way with hot water. Lower the JELL-O® mold into the hot water, metal side down, until the water comes up almost to the edge of the mold. Keep it there 5 seconds and remove. Place a plate on top of the jello mold and turn upside down. The JELL-O® salad should just slide out. If it does not release easily, dip the mold in water again for a few seconds.
7. Fill a custard bowl with Miracle Whip® salad dressing and place in the center of the Lime Jello Cabbage Salad.
8. Put the JELL-O® salad back into the Refrigerator until ready to serve.

*Note: 4 regular boxes (0.3 oz) of Sugar Free lime flavor JELL-O® Brand gelatin can be substituted.

**Note: If no Schweppes Bitter Lemon® is available, Tonic water or Diet Tonic Water with RealLemon® lemon juice added is a good substitute. I add 3 tablespoons of RealLemon® to a measuring cup and then fill the rest with Tonic water or Diet Tonic Water to the 1 cup line for each 3 oz box of lime flavor JELL-O® Brand gelatin that is used.