1 can tomato soup
3 sm. or 1 lg. pkg. cream cheese
2 pkgs. unflavored gelatin
1/2 c. cold water
1 c. mayonnaise
1 1/2 c. chopped stuffed olives and celery

Bring soup to boiling point. Add cheese and stir until smooth. Add gelatin which has been in cold water a short time. Stir well. Allow to cool before adding mayonnaise and other ingredients. Pour into individual molds or a serving dish and chill. Serve for luncheon with potato chips and rolls. Serves 6 to 8.