2 cans tuna fish
1 can tomato soup
2 pkgs. unflavored gelatin
1 (8 oz.) pkg. cream cheese
1/2 c. onions, finely chopped
1/2 c. celery, finely chopped
1/2 c. bell pepper, finely chopped
1 sm. bottle olives, chopped
1 (10 oz.) bottle Durkee dressing

Heat soup and melt cream cheese. Use hand mixer to smooth. Dissolve gelatin in soup. Mix and allow to cool. Chop olives and flake tuna. Add all ingredients, mix well. (Stir until Durkee's is well mixed.) Pour into greased fish mold. Chill. Turn into platter when firm. Garnish with lettuce or parsley. Spread on crackers or Fritos. Serves 16 to 18.