1 can asparagus soup
1 (3 oz.) pkg. lime Jello
1 (8 oz.) pkg. Philadelphia cream cheese
1/2 c. cold water
1/2 c. mayonnaise
3/4 c. celery, chopped
1 1/2 tbsp. onions, grated
1/2 c. green pepper, chopped
2/3 c. pecans, chopped
Dash of Tabasco sauce

Heat soup, add Jello and stir until dissolved. Add cheese until melted. Add water and mayonnaise. Blend and add remaining ingredients.