2 tbsp. unflavored gelatin
1/2 c. cold water
1 can tomato soup
2 (3 oz.) pkgs. cream cheese
1 c. mayonnaise
1/2 c. finely chopped celery
1/4 c. finely chopped onion
1/2 sm. clove garlic, crushed
1 med. can tuna
Juice of 1/2 lemon
1/2 c. green bell pepper, finely chopped
1/2 c. green olives, finely chopped
4 boiled eggs, chopped

Soak gelatin in cold water. Bring tomato soup to boiling point in saucepan. Bring tomato soup to boiling point in saucepan. Stir in cream cheese until smooth. Add gelatin. Stir until dissolved. Let cool. Fold in remaining ingredients. Pour into mold. Chill until firm.