1 pkg. lemon Jello
3 (8 oz.) pkg. cream cheese, softened
1/2 c. mayonnaise
1 can tomato soup
1 c. green pepper, chopped
1/2 c. onion, diced

Dissolve Jello in 1/2 cup boiling water; set aside. Beat cream cheese. Add remaining ingredients and mix well. Add dissolved Jello and mix. May be kept for some time in the refrigerator.