2 cans (undiluted) asparagus soup
2 pkgs. lime Jello
2 (8 oz.) pkgs. cream cheese
1 c. cold water
1 c. mayonnaise
1 1/2 c. chopped celery
1 c. green chopped pepper
2 tbsp. grated onion
1 c. chopped pecans (optional)

Heat soup; add Jello and stir until dissolved. Add cheese and mix until it melts. Add water and mayonnaise. Blend. Add remaining ingredients. Pour into 9 x 12 inch pan and chill until firm. Serves 12-14.

Springfield, IL