1 can tomato soup
2 tbsp. Knox gelatin
1/2 c. cold water
1 (3 oz.) pkg. Philadelphia cream cheese
1 1/2 c. diced celery
2 tbsp. chopped onions
1/2 c. chopped olives
1/2 c. chopped nuts
1 c. mayonnaise

Dissolve gelatin in cold water. Heat tomato soup to boiling; add Knox gelatin mix and cream cheese. Add other ingredients after previous mix cools.