Vegetable Congealed Salad - cooking recipe

Ingredients

1/2 can tomato soup
1 (8 oz.) pkg. cream cheese
1 pkg. unflavored gelatin
1/4 c. water
1/2 c. English peas (frozen or canned)
1/4 c. chopped celery
1/4 c. chopped pecans
1/4 c. minced onions
1/4 c. chopped green onions
1/4 c. salad dressing

Preparation

Dissolve cream cheese in warmed tomato soup; set aside.
Heat 1/4 cup water until warm and dissolve gelatin.
Combine gelatin with cream cheese and soup; cool.
Add vegetables to cooled mixture.
Pour into large square cake pan.
Chill until firm. Yield: 12 to 16 servings.