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LUNCHEON SALAD
2 pkg (8 oz each) Philadelphia cream cheese, softened 1 cup condensed cream of tomato soup 2 tbsp. gelatin, dissolved in 1/4 cup cold water 3/4 cup mayonnaise 1/2 cup celery, chopped 1/2 cup olives, sliced 1 green pepper, chopped
Heat cream cheese and tomato soup together.
Soften gelatin in water; stir into soup mixture while still hot.
Add mayonnaise, celery, olives, and green pepper; mix all well.
Pour into molds and chill.
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