3 pkgs. (3 oz.) cream cheese (9 oz.)
1 can tomato soup (1 1/3 c.)
2 tbsp. gelatin
1/2 c. cold water
1 1/2 c. chopped celery, green peppers, onions (1/2 c. each)
1 c. mayonnaise
Lettuce, if desired

Bring soup to boiling point (do not add water) remove from heat. Add cream cheese, stir until smooth. Stir in gelatin, which has been dissolved in water. When mixture is partially cool, add mayonnaise and chopped vegetables. Pour into mold or use 8 small molds.