1 can tomato soup
1 (8 oz.) pkg. cream cheese
1 1/2 c. celery, chopped
3 green onions
1 jar stuffed olives, chopped (sm. jar)
1 c. mayonnaise
1 tbsp. gelatin (dissolved in 6 tsp. cold water)
1 sm. green pepper, chopped

Heat the tomato soup. Add cream cheese, broken up into small pieces. Add mayonnaise and mix. Then add gelatin. Add celery, chopped green onions, chopped pepper and olives. Mix well. Pour into container. Chill overnight. Serves 8.