1 can tomato soup
3 Philadelphia cream cheeses
2 tbsp. gelatin
1/2 cold water
1 c. mayonnaise
1 1/2 c. mixed chopped celery, green pepper, onions
1 c. nuts

Bring soup to boiling point, stir in cheese until smooth. Add gelatin that has been moistened in cold water. When nearly cold add mayonnaise. Then vegetables and nuts. Serve on lettuce with mayonnaise.