|Source||Merle Matthews (1973)|
|Prep time||3 hours|
|Cooking time||30 minutes|
|Total time||3 hours, 30 minutes|
Heat tomato soup to boiling and dissolve cream cheese. Dissolve gelatin in hot water and add to soup mixture. Add onion, celery and mayonnaise. Pour into mold. Cool several hours. Serve with crackers.