1 can tuna
1 can cream of asparagus soup
8 oz. cream cheese
1 c. mayonnaise
1/2 c. chopped green pepper
1/2 c. chopped onion
2 pkg. Knox gelatin
1/2 c. warm water

Blend tuna, cream cheese, onion, green pepper and mayonnaise in blender. Mix gelatin in 1/2 cup warm water until dissolved. Heat soup and add gelatin. When cooled, add blender ingredients. Stir and pour into greased mold. Excellent.