Coral Salad - cooking recipe

Ingredients

1 box Knox gelatine (4 envelopes)
2 cans tomato soup
2 pkg. cream cheese
1 c. mayonnaise
1 c. chopped celery
1 c. chopped green pepper

Preparation

Soften gelatine in 1/2 cup water.
Heat tomato soup, no water added.
Add softened gelatine to this.
Work in 2 packages cream cheese; beat well with egg beater.
Cool, then add mayonnaise, celery and green pepper.