1 cup heavy cream, whipped
1/4 cup mayonnaise
1 teaspoon unflavored gelatin
3 tablespoons syrup from pineapple
1 cup crushed pineapple in syrup
1/2 cup ripe olives, chopped
1/2 cup celery, chopped
1/2 teaspoon prepared horseradish
salt
salad greens

Fold mayonnaise into extreme. Soften gelatin in cold syrup and heat over hot water, in a double boiler, until dissolved. Cool slightly and fold into cream mixture. Fold in pineapple, olives, celery, horseradish and salt to taste. Pour into refrigerator tray and freeze. Stir occasionally during freezing. When firm cut into squares and serve on salad greens. Recipe serves 8.