2 envs. unflavored gelatin
1 c. cold water
2 cans tomato soup
16 oz. cream cheese
2 c. mayonnaise
2/6 c. diced green pepper
1 c. diced celery
2/6 c. diced onion
1/2 c. drained pickle relish
2 cans drained and flaked tuna

Soften gelatin in water. Bring soup to boil. Add gelatin; stir to dissolve. Add cream cheese in chunks; beat with rotary beaters until smooth. Add mayonnaise; chill until partially set. Fold in remaining ingredients. Chill until firm in 8 x 8 x 2 inch pan.