6 oz. pkg. lemon jello
1 can tomato soup
8 oz. cream cheese
1 c. salad dressing
1/2 c. onion, chopped
1 c. celery, chopped
1 c. cucumber, chopped
1 c. green pepper, chopped
Heat soup. Add jello and cream cheese and simmer until
smooth. Remove from heat and cool. Add salad dressing and
chopped vegetables. Pour into 13 x 9-inch dish and chill.
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