2 env. unflavored gelatin
1/2 c. cold water
1 can asparagus soup, undiluted
1/2 c. Green Goddess salad dressing (or similar kind)
3 (3 oz.) pkgs. cream cheese, softened
1 tbsp. onion, finely grated
1 c. stuffed green olives, sliced
1 1/2 c. celery, finely diced
2 (10 1/2 oz.) cans asparagus tips, drained
1/2 c. pecans, broken

Soften gelatin in water. Heat soup to boiling point and stir into gelatin. Stir until gelatin is dissolved. Mix together cream cheese and salad dressing and add to soup mixture. Stir in olives, onion, celery, asparagus tips and pecans. Spoon into an oiled 6-cup mold. Chill until set.

Party note: Mold in fish mold, add olives for eyes and halves of thinly sliced cucumbers for scales. A Christmas "wreath" mold with a pimento "bow" is delicious and decorative for a Christmas luncheon.

Serves 12.