Vegetable Luncheon Salad - cooking recipe

Ingredients

1 can tomato soup
1 1/2 envelopes unflavored gelatin
1/2 c. cold water
2 (3 oz.) pkg. cream cheese
1 c. Miracle Whip
2 Tbsp. minced onion
1 c. finely chopped celery
1/2 c. chopped pecans
2 Tbsp. chopped green peppers

Preparation

Heat soup.
Add gelatin, softened in cold water.
Cool thoroughly.
Combine remaining ingredients.
Add to soup mixture. Pour into mold.
Chill until firm.
Makes 8 to 16 servings.