2 env. Knox gelatin
1 med. bell pepper, diced
1 (10 1/4 oz.) can tomato soup
1 (3 oz.) pkg. cream cheese
1 c. mayonnaise
1 med. onion, diced
1/2 c. cold water
3/4 c. celery, diced
1 lb. crabmeat

Soften the gelatin in water and set aside. Combine the soup and cream cheese in the top of a double boiler and cook, stirring constantly until the cheese melts and the mixture is smooth. Remove from heat and add the softened gelatin along with the remaining ingredients. Spoon into a greased 5 cup mold and chill until firm.