Congealed Salad - cooking recipe

Ingredients

1 can asparagus soup
1 (3 oz.) lime Jell-O
1 (8 oz.) Philadelphia cream cheese
1/2 c. water
3/4 c. chopped celery
1 Tbsp. grated onion
1/2 c. pecans
1/2 c. mayonnaise

Preparation

Heat
soup;
add Jell-O, then water.
Add spoonful at a time to soften cheese; add other ingredients.
Pour into mold.