1 (3 oz.) pkg. lemon Jello
1 can tomato soup
4 oz. cream cheese
1 chopped green pepper
1 1/2 c. chopped celery
1 sm. onion, chopped
1/2 c. chopped almonds
1 c. mayonnaise

In a saucepan heat tomato soup with 1/2 can of water. Add lemon Jello to soup and dissolve, add cream cheese while hot and mix with hot soup and Jello. Let cool then add chopped vegetables and mayonnaise. Mix well until mayonnaise is blended. Pour into a large mold and chill until firm. Very smooth yet crunchy texture. Great with rolls and coffee or for a more complete lunch add cold cuts and dessert. Actually a good accompaniment for any meal!