Tomato Soup Salad - cooking recipe

Ingredients

1 (3 ounce) package lemon Jell-O gelatin
1 (10 3/4 ounce) can tomato soup
1/2 cup mayonnaise
1/2 cup cottage cheese (small curd, creamed)
1/4 cup celery, chopped
1/4 cup green olives, sliced

Preparation

Heat tomato soup.
Add jello.
When it begins to thicken add mayonnaise and cottage cheese and mix well.
Add celery and olives.
Put in loaf pan or molds to set in refrigerator (about 6-8 hours).
Garnish with a dollop of mayonnaise and a slice of olive.