1 c. tomato soup
2 tbsp. Knox gelatin
1/4 c. cold water
9 oz. cream cheese, soft
1 c. mayonnaise
1 1/2 c. chopped celery
1/2 c. sliced stuffed olives
1 c. chopped pecans

Heat soup gently; dissolve Knox gelatin in 1/4 cup water. Add to soup. Add cream cheese. Beat until smooth. Add other ingredients and stir. Pour into mold.