1 can asparagus soup, undiluted
1 (3 oz.) pkg. lime Jello
1 (8 oz.) pkg. cream cheese
1/2 c. water
1/2 c. mayonnaise
1/2 c. chopped celery
1/2 c. chopped green pepper
1 tbsp. chopped onion
1/2 c. chopped pecans

Heat soup to boiling; remove and add Jello. Stir until dissolved. Add water and mayonnaise; beat until blended. Stir in remaining ingredients. Pour into mold.