2 cans tomato soup
2 (8 oz.) pkg. cream cheese, softened
2 (6 oz.) pkg. lemon Jell-O
4 c. boiling water
1 1/2 c. celery, chopped
1 small onion, grated
1 small green pepper, chopped
2 c. mayonnaise
ripe olives, sliced (optional)
pecans, chopped

Boil tomato soup; mix in a small amount of cream cheese at a time with the tomato soup. Dissolve the Jell-O in the boiling water. Mix these two mixtures together. Add the remaining ingredients, mix together. Pour into mold and chill.