1 can tomato soup
1 pkg. lemon Jello
2 sm. pkgs. (8 oz.) cream cheese
1 c. Miracle Whip
1 c. diced celery
1/2 c. diced green pepper
2 tsp. grated onion

Heat undiluted soup. Put Jello in 1/2 cup water to dissolve for 5 minutes. Add to heated soup, stir in vegetables. Pour into mold and refrigerate several hours or overnight. Cut into squares and serve on lettuce.