1 can asparagus soup
1 (8 oz.) pkg. cream cheese
1 sm. lemon Jello
1 sm. lime Jello
2 c. boiling water
1 c. celery, finely chopped
1/2 c. green pepper, chopped
1 sm. minced onion
1 c. mayonnaise

Heat and dissolve asparagus soup with cream cheese, cut in small pieces. Blend and set aside.

Mix together lemon gelatin in 1 cup boiling water. Repeat with package lime gelatin in separate bowls. Finely chop celery and mix with chopped green pepper and minced onion. Add mayonnaise and toss together. Add vegetables and gelatins to soup mixture. Pour into 1-quart mold. May garnish with asparagus spears.