Serves: 8
Total Calories: 427

1 can tomato soup
1 envelope plain gelatin
1/4 cup cold water
1 (8-ounce) package cream cheese, softened
1/2 cup chopped celery
1/2 cup chopped bell pepper
1 tablespoon finely chopped onion
1 teaspoon lemon juice
1/2 cup chopped pecans
1 cup mayonnaise
1/3 cup sliced green olives

Heat soup, gelatin, and water; blend. Add cream cheese and stir constantly while leaving on medium heat. Blend well. Cool and add remaining ingredients. Pour mixture into a mold or a 9x9-inch glass baking dish and let set overnight. Cut into squares to serve.

Note: To make a main dish, add 1 cup cooked shrimp.

Nutritional Facts:

Serves: 8
Total Calories: 427
Calories from Fat: 329

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