Luncheon Salad - cooking recipe

Ingredients

1 can tomato soup
1 Tbsp. Knox gelatine, softened in 1/4 c. water
1 c. mayonnaise
2 (3 oz.) pkg. cream cheese, softened
1/2 c. celery, finely chopped
1 medium green pepper, chopped
1/4 c. stuffed olives, chopped
1/2 c. chopped pecans (optional)
1 Tbsp. minced onion (optional)

Preparation

Heat soup to boiling.
Stir in gelatine until dissolved. Cool.
Add mayonnaise and cream cheese; blend until smooth.
Add remaining ingredients.
Spoon into 8 x 10-inch oiled mold. Refrigerate for several hours or overnight.