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1 can tomato soup
4 3-oz. pkgs. cream cheese
1 pkg. lemon Jello
1 1/2 c. celery, chopped
1/2 c. green pepper and onion, chopped
1 c. stuffed olives, chopped (opt.)
1 c. mayonnaise

Bring soup to a boil; add cream cheese. Stir or beat with beater
until cheese is melted and blended. Remove from heat; add Jello,
stirring until dissolved. Add remaining ingredients, adding
mayonnaise last. Pour into mold; chill until set. Serve with
baked ham. Yield: 10-12 servings

I do not use the olives.

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