1 can Campbell's tomato soup
1 c. tomato juice
2 tbsp. gelatin
1/4 c. water
8 oz. cream cheese
3 tbsp. milk
1/4 c. mayonnaise
1/2 tsp. salt
Dash of pepper
1/2 tsp. Worcestershire sauce
1 med. green pepper, chopped
1 tbsp. grated onion
1/2 c. heavy cream, whipped

Combine soup and juice; heat to boiling. Add gelatin softened in water; set aside. Soften cream cheese with milk; add mayonnaise, then remaining ingredients and mix thoroughly. Combine with gelatin in mixture; fold in whipped cream. Fold into ring mold; chill overnight. Turn out onto serving dish; garnish with lettuce, cherry tomatoes, green and black olives.