8 oz. cream cheese
1 can tomato soup
1 c. mayonnaise
1 env. unflavored gelatin
1/2 c. water
1/2 c. pecans
1/2 c. onion (chopped)
1/2 c. olives
1/2 c. celery

Warm soup. Stir in cream cheese, (cut into chunks.) Heat until cheese is melted. Blend in mayonnaise; add gelatin to water. Add to mixture. Immediately stir in pecans, onion, olives and celery. Pour into ring mold. Refrigerate overnight. Great for parties served with crackers or fresh vegetables.