1 pkg. lemon Jello
2 sm. pkg. cream cheese
3/4 c. Best Foods mayonnaise
1 tbsp. vinegar
1 can tomato soup
1 c. boiling water
1 1/2 c. finely diced celery

Dissolve Jello in boiling water. Add soup and vinegar and chill. Cream cheese until soft. Add celery and mayonnaise. When Jello is cold and syrupy, fold in the cheese mixture. Pour in serving dish or individual molds and chill. For an elegant touch, pour into fish mold. Unmold on crisp lettuce, garnish with green olives and pimiento. Ideal for luncheon salad.