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Tuna Dip

1 can drained Tuna
1 (8 oz.) package cream cheese
1 small onion, finely chopped (optional)
1 can tomato soup
1 package Knox gelatin


Heat tomato soup. Stir constantly, but do not boil. Add cream cheese and onion. Stir until blended. Add gelatin and blend well. Pour into mold and place in refrigerator until cold and set. This is pretty at Easter in a fish mold. Also, pickle relish can be used but use another package of gelatin if pickle relish is used.








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