• Four ounces cream cheese, softened

• two tablespoons mayonnaise

• one third of a cup heavy cream, whipped

• one and one third cups celery, thinly diced

• three cups watermelon balls, chilled

• bright green lettuce leaves

• half a cup chopped/ chipped, roasted cashew nuts

1. Beat cream cheese with mayonnaise until smooth and fluffy.

2. Fold into whipped cream; add celery.

3. Arrange watermelon on salad greens

4. and top with celery-cheese dressing.

5. Sprinkle with chopped/ chipped, roasted cashew nuts.

.

• two and a quarter cups of pureed watermelon

• one envelope unflavored gelatin

• one cup sugar

• one tablespoon lemon juice

• one cup heavy cream

1. To puree watermelon, remove seeds from about two and a half cups watermelon chunks.

2. Puree in electric blender or by mashing through coarse sieve.

3. Soften gelatin in quarter of a cup of cold watermelon puree.

4. Heat two cups pureed watermelon in a medium saucepan over low heat until almost boiling.

5. Add softened gelatin and stir until dissolved.

6. Remove from heat; add sugar and lemon juice.

7. Chill, stirring occasionally, until the mixture mounds slightly when dropped from a spoon.

8. Whip cream and fold in.

9. Turn into a four-cup mold. Freeze.

10. Unmold and garnish with lemon slices, melon balls and mint sprigs.