1 pkg. lemon Jello
1/2 c. boiling water
1 can tomato soup, no water added
1 (3 oz.) pkg. Philadelphia cream cheese or 1 c. cottage cheese
1/2 c. chopped celery
1/2 c. chopped green pepper
1/2 c. canned pineapple tidbits
1 tbsp. chopped onion
1 heaping tbsp. mayonnaise

Dissolve Jello in hot water. Heat soup and add cream cheese (at room temperature). Let cool. Add Jello to above mixture; add vegetable and mayonnaise. Chill in refrigerator - sets up quickly. Serve with Crab Meat Salad on Avocado and lettuce.