2 env. unflavored gelatin
1 can tomato soup
1 lg. pkg. cream cheese
2 (family size) cans tuna, drained
1 c. mayonnaise
1 onion, grated
Dash of Tabasco sauce
1 tbsp. lemon juice
1/2 c. celery, chopped

Mix gelatin into undiluted, heated soup. Heat just to boiling and cool. Place in Cuisinart or blender the remaining ingredients. Add cooled soup. Place in large mold greased with mayonnaise. Chill several hours. Serve with crackers and cocktail bread.