Tomato Cheese Salad - cooking recipe

Ingredients

1 can tomato soup
1 (8 oz.) pkg. cream cheese
1 envelope gelatin
1 c. mayonnaise
1 c. chopped celery
1 Tbsp. chopped green pepper
1 Tbsp. chopped green onion
1 small can chopped ripe olives
1 c. chopped pecans

Preparation

Heat soup and melt cheese in it.
Add gelatin, moistened in 1/4 cup cold water.
Set aside to cool.
Add mayonnaise, celery, onion, pepper and pecans; mix well.
Refrigerate to mold.
Serves 6 to 8.