1/3 c. tomato soup (I use the whole can)
3 (3 oz.) pkgs. cream cheese (or one 8 ounce block)
1 c. mayonnaise
2 sm. pkgs. lemon Jello
1/4 tsp. salt (I don't use any!)
2 c. hot water
1 1/2 c. diced celery
1 sm. onion, minced
1/2 c. chopped walnuts (I use a whole cup)
Lots of finely diced bell pepper

Heat soup; soften cheese and mix well with the soup. Add 1 cup mayonnaise. Set aside. Dissolve gelatin in hot water and put in refrigerator. When soupy (not thick) fold in vegetables, nuts and soup mixture. Pour into 2 quart or 7 x 11 inch dish, or there-abouts. Also, on the vegetables, I use any amount. If a little is good, a lot are better.