Ashville Salad - cooking recipe

Ingredients

1 can tomato soup
2 envelopes Knox gelatine
1 c. cold water
1 c. chopped celery
1/2 c. chopped pecans
stuffed olives
2 (8 oz.) pkg. Philadelphia cream cheese
1 c. mayonnaise
2 green bell peppers, chopped
1 Tbsp. onion juice

Preparation

Heat soup and cheese, then add gelatine that has been dissolved in cold water.
Add mayonnaise, celery, peppers, pecans and onion juice.
Put in oblong pan and top with sliced olives.
Chill.