2 env. unflavored Jello
1 can tomato soup
1 tbsp. lemon juice
1/4 c. minced onion
1/2 c. diced green pepper
1/2 c. water
6 oz. cream cheese, softened
1 c. salad dressing
1/2 c. diced celery

Soften gelatin in water. Heat soup in double boiler and add gelatin, stirring thoroughly until dissolved. Remove from heat and add softened cream cheese. Beat with mixer or rotary beater until smooth. Cool. Fold in lemon juice, salad dressing, onion, celery and green pepper. Pour into mold and chill.