Congealed Asparagus Salad

• knox unflavored gelatin↗2 envelopes
• cold water1⁄2 cup
• cream of asparagus soup1

  (10 ounce) can

• mayonnaise↗1⁄2 cup
• cream cheese, softened↗3

  (3 ounce) packages

• finely grated onion1 tablespoon
• sliced stuffed olives1 cup
• diced celery1 cup
• asparagus spears, drained↗2

  (10 1/2 ounce) cans

• pecan pieces, toasted↗1⁄2 cup

Step-by-step instructions

1. 1

   Soften gelatin in cold water or 1/2 cup of the juice drained from the asparagus tips.

2. 2

   Heat undiluted soup to boiling and add gelatin mixture.

3. 3

   Stir to thorougly dissolve gelatin.

4. 4

   Cool to room temperature.

5. 5

   Mix mayonnaise and cream cheese and add to soup mixture.

6. 6

   Add onion, olives, asparagus tips and toasted pecans.

7. 7

   Pour into serving dish and chill until set.

8. 8

   Serve on lettuce leaf.

9. 9

   NOTE: Cooking time refers to chilling time.