1 can tomato soup
2 (3 oz.) pkg. Philadelphia cream cheese
2 (3 oz.) pkgs. lemon Jello
2 c. boiling water
1 c. Hellmann's lite mayonnaise
1 c. chopped celery
3 sm. green onions, chopped
1 med. bell pepper, chopped
1/2 c. chopped nuts

Heat soup UNDILUTED to boiling point. Stir in cubed creamed cheese until it melts. Dissolve Jello in boiling water and add to mixture. Cool to room temperature. Stir in mayonnaise, cut vegetables, and pecans - mix. Chill thoroughly in oiled mold or cake pan. Serve on lettuce leaf. Very good! Serves 9-12.