Frozen Jellied Turkey-Vegetable Salad

2 envelopes (2T unflavored gelatin)

2 cans (10 1/2 oz. each) condensed cream of celery soup

4 cups finely diced cooked turkey

2 packages (10 oz. each) frozen mixed vegetables, cooked and drained

1 cup salad dressing

Line two 8-inch square pans with heavy duty [name brand tin foil], allowing enough extra [name brand tin foil] to fold over top. Soften gelatin in 1/2 cup cold water. Heat soup and gelatin, stirring until gelatin is dissolved. Add turkey, vegetables, and salad dressing (do not use mayonnaise), folding all together gently. Divide mixture between the two lined pans. Fold [name brand tin foil] over top and freeze until firm. To hold in frozen storage, remove frozen blocks from pans, fold and seal [name brand tin foil] tightly, label, and return to freezer. To thaw and slice for serving, place frozen block of jellied mixture in refrigerator.