1 (8-ounce) package cream cheese
1 package unflavored gelatin
1/4 cup cool water
1/2 cup finely chopped celery
1/2 cup finely chopped onions
1/2 cup finely chopped bell pepper
1 cup mayonnaise
Spray mold with non-stick spray and set aside. Combine soup and cream cheese in a medium saucepan. Heat over low heat until melted, stirring constantly. Dissolve gelatin in water. Add to soup mixture and let cook 4 minutes. Stir in remaining ingredients. Pour into mold. Refrigerate over night. Serve as a spread with a variety of crackers. Makes 12 servings.