1 can asparagus soup
1 (6 oz.) can lemon Jello (sugar free)
1 c. fine chopped celery
1 c. fine chopped green pepper
Paprika
1 (8 oz.) pkg. cream cheese
2 c. boiling water
1 c. fine chopped onion
1 c. mayonnaise

Dissolve Jello in boiling water and add to soup and cream cheese mixture. Add celery, onion, pepper and mayonnaise. Pour into 7 x 11 x 2 inch casserole. When set sprinkle with paprika.