Mystery Salad - cooking recipe

Ingredients

1 can Campbell's tomato soup (undiluted)
6 oz. cream cheese, softened
2 small pkg. lemon jello
2 c. boiling water
1 c. Miracle Whip
1 c. chopped celery
1 medium green pepper, chopped
4 to 6 green onions, chopped
1/2 c. pecans
3/4 c. Cool Whip (lightens the taste a bit)

Preparation

Heat soup; stir in cream cheese until it melts.
Dissolve jello in boiling water and add to soup mixture.
Cool to room temperature.
Add salad dressing, chopped veggies and pecans.
Mix well.
Fold in Cool Whip.
Pour into an oiled 9 x 13-inch dish and refrigerate until set.
Cut into squares and garnish each square with a parsley leaf.