Tomato Salad - cooking recipe

Ingredients

1 can tomato soup
2 small pkg. Philadelphia cream cheese
1 envelope gelatin
finely chopped celery, green peppers, onions, olives and nut meats to make 1 c.

Preparation

Bring soup to the boiling point; melt cream cheese in it. Stir until blended, then add gelatin, soaked in 1/2 cup water. Set away to cool, then add vegetables.
Serve on lettuce with a dressing.
Good served with saltine crackers.