2 env. plain gelatin
1 c. water
1 (10 3/4 oz.) can tomato soup
2 (3 oz.) pkg. cream cheese
1 c. mayonnaise
2 tbsp. onion, grated
1/2 c. stuffed green olives, chopped
1/2 c. green pepper, chopped
1/2 c. celery, chopped
Dash salt & red pepper

Soak gelatin in cold water. Bring soup to boil, add gelatin and cream cheese; stir until smooth. Cool slightly and add mayonnaise. When mixture begins to congeal, add vegetables, salt and pepper. Pour into mold and refrigerate. Serves 12-15.