1 can tomato soup
1 (8 oz.) pkg. cream cheese
1 env. unflavored Knox gelatin
1/2 cup water
1 cup mayonnaise
1 tbsp. Worcestershire sauce
1/4 cup onion, chopped
1/4 cup bell pepper, chopped
1/4 cup celery, chopped
1/4 cup green olives, chopped

Heat tomato soup to boiling. Add cream cheese and whisk to melt and blend. Dissolve unflavored gelatin in 1/2 cup water and add it to soup mixture. Add mayonnaise, Worcestershire, and chopped vegetables. Mix well. Pour into a 8x8-inch Pyrex dish and chill to set. Cut into large squares and serve on lettuce.

Variation: Add shrimp to this recipe to make a delicious shrimp mold to serve with crackers.

Submitted by: Katherine Bailey