Luncheon Salad - cooking recipe

Ingredients

1 (10 oz.) can tomato soup
1 pkg. Knox gelatine
3 oz. pkg. cream cheese
1/4 c. mayo
1/2 c. chopped celery
1/2 c. chopped olives
1/2 c. chopped green pepper
1/2 c. chopped onion
1/2 c. chopped pecans

Preparation

Dissolve gelatine in 3 tablespoons of cold water.
Dissolve cheese in soup over low heat.
Add gelatine mix and cool.
Add other ingredients and pour into an 8 x 8-inch square pan.
Let set until firm.
Cut into squares and serve on lettuce leaf.
Serve with saltine crackers.