Asparagus Mousse - cooking recipe

Ingredients

1 (8 oz.) can asparagus (save juice)
1 c. asparagus juice
6 oz. cream cheese
1 1/3 c. Hellmann's mayonnaise
7 oz. lemon gelatin
2 c. boiling water
2 tsp. or less almond extract
1 c. sliced almonds

Preparation

Whip asparagus juice in cream cheese.
Add mayonnaise and well-mashed asparagus.
Set aside.
Dissolve gelatin in boiling water and cool.
When cool, combine ingredients and add extract and sliced almonds.
Refrigerate until firm.
Cut in squares to serve. Excellent with chicken dishes.
Serves 20.