Congealed Asparagus Salad

Wonderfully tasty salad! Not recommended for those on Low Fat diets. I suppose the ingredients could be changed to reflect lower fat options, however.

• Ready In: 3 hrs 20 mins
• Serves: 8-10

Ingredients

• 2  envelopes  knox unflavored gelatin
• 1⁄2 cup cold water
• 1 (10 ounce) can  cream of asparagus soup
• 1⁄2 cup mayonnaise
• 3 (3 ounce) packages cream cheese, softened
• 1  tablespoon  finely grated onion
• 1  cup  sliced  stuffed olives
• 1  cup  diced celery
• 2 (10 1/2ounce) cans asparagus spears, drained
• 1⁄2 cup pecan pieces, toasted

Directions

1. Soften gelatin in cold water or 1/2 cup of the juice drained from the asparagus tips.
2. Heat undiluted soup to boiling and add gelatin mixture.
3. Stir to thorougly dissolve gelatin.
4. Cool to room temperature.
5. Mix mayonnaise and cream cheese and add to soup mixture.
6. Add onion, olives, asparagus tips and toasted pecans.
7. Pour into serving dish and chill until set.
8. Serve on lettuce leaf.
9. NOTE: Cooking time refers to chilling time.