2 tbsp. unflavored gelatin
1/2 c. cold water
1 (10 3/4 oz.) can tomato soup
8 oz. pkg. cream cheese
1/4 c. finely minced onion
1/2 c. chopped celery
1/4 c. chopped olives
1/4 c. broken pecans
1 c. mayonnaise

Soften gelatin in cold water. Bring soup to boiling point. Add gelatin and cream cheese. Stir until smooth. When mixture is partially cool, add remainder of ingredients. Chill in a mold, or in a long rectangular dish to cut in squares to serve.