Luncheon Salad - cooking recipe

Ingredients

1 (10 1/2 oz.) can tomato soup
2 pkg. plain gelatin, softened in 1/2 c. cold water
1 (8 oz.) cream cheese
1 c. celery, chopped fine
2 Tbsp. green pepper, chopped fine
1 Tbsp. onion, chopped fine (if desired)
1 c. mayonnaise
1/2 c. nuts for top (if desired)
1/2 c. olives for top (if desired)

Preparation

Heat soup and gelatin, not too hot.
Cool.
Mix all other ingredients up well.
Add to soup mixture and mix well.
Pour into large Pyrex dish and chill several hours.