1 can tomatoe soup
1 lg. cream cheese
1 c. water
2 pkgs. plain gelatin
1/2 c. chopped olives
1 c. chopped celery
1 tbsp. scrapped onion
2 tbsp. mayonnaise

Slowly cook soup and cream cheese until the cream cheese melts. Add gelatin softened in the water. Cool. Add olives, celery and onion along with the mayonnaise. Chill.