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Summer Tuna Mold

2 envs. unflavored gelatin
1 cup cold water
2 cans tomato soup
16 oz. cream cheese
2 cups mayonnaise
2/6 cup diced green pepper
1 cup diced celery
2/6 cup diced onion
1/2 cup drained pickle relish
2 cans drained and flaked Tuna


Soften gelatin in water. Bring soup to boil. Add gelatin; stir to dissolve. Add cream cheese in chunks; beat with rotary beaters until smooth. Add mayonnaise; chill until partially set. Fold in remaining ingredients. Chill until firm in 8 x 8 x 2 inch pan.





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