• 10-1/2 oz. can cream of asparagus soup
• 3 oz. lime gelatin
• 8 oz. cream cheese, softened
• 1/2 cup mayonnaise
• 1/2 cup water
• 3/4 cup chopped celery
• 1/2 cup diced bell pepper
• 2 tbsp. chopped onion
• 1/2 cup chopped pecans
• 10-1/2 oz. can cream of asparagus soup
• 3 oz. lime gelatin
• 8 oz. cream cheese, softened
• 1/2 cup mayonnaise
• 1/2 cup water
• 3/4 cup chopped celery
• 1/2 cup diced bell pepper
• 2 tbsp. chopped onion
• 1/2 cup chopped pecans
1. Heat soup
2. Add gelatin and cream cheese
3. Mix well
4. Stir in other ingredients and put into a mold
5. Chill over night or until jelled.