Wild Rose Salad - cooking recipe

Ingredients

1 can tomato soup
1/2 c. water
2 envelopes unflavored gelatin
1/4 c. cold water
1 (8 oz.) pkg. cream cheese
1 c. chopped celery
1 c. chopped pecans
1/3 c. chopped green pepper
1/3 c. chopped onion
1/3 c. chopped pimentos
1/3 c. chopped olives
1 c. salad dressing

Preparation

Heat soup and 1/2 cup of water to very hot, but not boiling. Soften gelatin in cold water, then add to hot soup.
Add cream cheese, crumbled, to hot soup.
Beat until dissolved.
Chill until partially set.
Add remaining ingredients and mix well.
Pour into swirl molds.
Serves 14.