1 (6 1/2 oz.) can tuna
1 c. mayonnaise or salad dressing
1 pkg. Knox gelatin
1/4 c. water
1 can tomato soup
1 c. diced celery
1 sm. onion, diced
1 (8 oz.) pkg. cream cheese

Bring soup to a boil; remove from heat and crumble cheese into soup and stir until dissolved. Moisten gelatin in the water. Mix all ingredients together and chill. Serves 14 to 16. To use for a dip, omit gelatin and water.