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Categories:Viewed: 10 - Published at: 5 years ago
Ingredients
- 1 can tomato soup
- 1 Tbsp. Knox gelatine, softened in 1/4 c. water
- 1 c. mayonnaise
- 2 (3 oz.) pkg. cream cheese, softened
- 1/2 c. celery, finely chopped
- 1 medium green pepper, chopped
- 1/4 c. stuffed olives, chopped
- 1/2 c. chopped pecans (optional)
- 1 Tbsp. minced onion (optional)
Method
- Heat soup to boiling.
- Stir in gelatine until dissolved. Cool.
- Add mayonnaise and cream cheese; blend until smooth.
- Add remaining ingredients.
- Spoon into 8 x 10-inch oiled mold. Refrigerate for several hours or overnight.
