1 can cream of asparagus soup
1 (3 oz.) pkg. lemon gelatin
1 (8 oz.) pkg. cream cheese
1/2 c. cold water
1/2 c. mayonnaise
3/4 c. minced celery
1/2 c. bell pepper
1/2 c. chopped pecans
1 tbsp. grated onion

Heat soup to boiling. Remove from heat and add gelatin (stirring until dissolved). Add cheese (stirring until mixed and melted) using mixer if desired. Stir in water and mayonnaise and mix with vegetables and nuts. Turn into mold or 8-inch pan and chill.