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Summer Tuna Mold

1 env. unflavored gelatin
1 can tomato soup
1 (8 oz.) pkg. cream cheese, cut in chunks
1 c. salad dressing
1/3 c. diced green pepper
1/2 c. diced celery
1/2 c. chopped onion
1/4 c. pickle relish, drained
1 (6 1/2 or 9 1/4 oz.) can tuna, drained


Soften gelatin in 1/2 cup cold water. Heat soup, add cheese, heat beating with beater until smooth. Add gelatin, stir to dissolve. Stir in salad dressing. Chill until partially set, add remaining ingredients, chill until firm in 5 1/2 cup mold.


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