1 can tomato soup with water
3 (3 oz.) Philadelphia cream cheese
2 tbsp. gelatin
1/2 c. cold water
1 c. mayonnaise
1/2 c. chopped celery
1/2 c. chopped green pepper
1/2 c. chopped onion

Bring soup to boiling point and add softened cream cheese. 9may want to use egg batter to get cheese in small chunks.) Add gelatin which has been softened in cold water. When cool add mayonnaise and vegetables. Chill in large mold.