1 sm. can tomato soup
1/2 c. mayonnaise
1 (8 oz.) cream cheese
1/2 c. diced celery
1 diced green pepper
1/2 c. stuffed olives, sliced
1 tbsp. plain gelatin
1/2 c. cold water

Soak the gelatin in the cold water. Heat soup to the boiling point. Add gelatin and cheese. When slightly thickened add the celery, olives, green pepper and mayonnaise. Pour into molds and chill.