Pink Salad - cooking recipe

Ingredients

2 packs unflavored gelatin
1/2 c. cold water
2- 8 oz. cans tomato sauce
2 - 3 oz. pkg. cream cheese
1 c. mayonnaise
1 c. chopped celery
1/2 c. chopped green pepper
1/4 c. chopped ripe olives

Preparation

Soften gelatin in cold water. Add tomato sauce. Heat on low, stirring until gelatin is dissolved. Gradually add mayonnaise to cream cheese until softened. Add celery, green peppers and olives to tomato mixture. Combine the two mixtures and pour into 1 1/2 quart mold. Serves 8 or 10.