Tomato Pecan Salad - cooking recipe

Ingredients

2 cans tomato soup
2 (8 oz.) pkg. cream cheese, softened
2 (6 oz.) pkg. lemon Jell-O
4 c. boiling water
1 1/2 c. celery, chopped
1 small onion, grated
1 small green pepper, chopped
2 c. mayonnaise
ripe olives, sliced (optional)
pecans, chopped

Preparation

Boil tomato soup; mix in a small amount of cream cheese at a time with the tomato soup.
Dissolve the Jell-O in the boiling water.
Mix these two mixtures together.
Add the remaining ingredients, mix together.
Pour into mold and chill.