1 can cream tomato soup, undiluted
1 lg. pkg. cream cheese (8 oz. size)
1 env. plain gelatin, plus 1 tsp.
1/2 c. cold water
1 c. mayonnaise
1/4 c. of each: Chopped celery, onion, olives, green pepper and pimiento

Heat soup to boiling. Remove from heat. Add cheese and beat until thoroughly blended. Meanwhile, soak gelatin in cold water for 5 minutes; add to hot soup and stir until dissolved. Cool, but do not allow to thicken. Add all ingredients. Pour into molds or 8x8x2 inch dish.