1 (8 oz.) can tomato soup
6 oz. cream cheese
1/2 c. celery, chopped
1/2 c. bell pepper, chopped
1/2 c. onion, chopped
1 tbsp. lemon juice
1 c. mayonnaise
1 env. Knox gelatin, unflavored
1/2 c. cold water

Let cream cheese soften. Put tomato soup and cream cheese in saucepan at low heat. Let get hot enough to blend cream cheese into soup. Place this into blender for creamier salad. Place vegetables, lemon juice and mayonnaise in bowl. Mix well. Add soup mixture. Take 1 package Knox unflavored gelatin and dissolve in 1/2 cup cold water. Add to above. Place in mold and refrigerate. Especially good with pork.