Luncheon Salad - cooking recipe

Ingredients

1 (10 1/2 oz.) can tomato soup
1 1/2 Tbsp. Knox gelatine
1/2 c. cold water
9 oz. cream cheese
1 c. mayonnaise
1 c. celery, chopped fine
2 Tbsp. green pepper, chopped fine
1 tsp. minced onion
1/2 c. broken nut meats

Preparation

Heat soup, add gelatine softened in cold water.
Cool.
Add cheese that has been mashed up with fork.
Combine remaining ingredients and add to mixture.
Chill until firm.
Good with Ritz crackers.