Pink Monkey Salad - cooking recipe

Ingredients

1 can tomato soup
2 (3 oz.) cream cheese
1 c. mayonnaise
1/2 c. cold water
2 envelopes Knox gelatine
1 c. chopped celery
1/2 c. chopped green peppers
1 onion, chopped
1/2 c. stuffed olives
nuts

Preparation

Soften gelatine
in cold water.
Add tomato soup.
Stir over low heat
until
gelatine
is
dissolved.
Stir
in cream cheese; cool
slightly.
Add mayonnaise and remaining ingredients.\tPour into
quart
ring mold.
Chill until firm.\tUnmold on lettuce leaves.
Garnish with stuffed olives (sliced).
Lay strips of bell pepper to form wreaths on salad.