1 (10 1/2 oz.) can tomato soup
1 pkg. cream cheese
1 pkg. plain gelatin
1/3 c. cold water
1 c. nuts and olives, cut up
3/4 c. mayonnaise

Put cheese and soup together on stove and dissolve. Add gelatin which has been dissolved in cold water and mix well. Cool. Add nuts and olives. Last of all add mayonnaise. Pour into mold to congeal. Serve on lettuce with mayonnaise, if desired.