When my sister Gail served White Chicken Lasagna at a family dinner, she made a pink aspic as a side dish. The pink and white together made a nice presentation. This gelatin salad is a variation of the traditional Tomato Aspic.

Pink Aspic

Lightly spray a 9-inch gelatin mold with cooking spray

1 can Campbell's Tomato Soup
1/2 c cold water (Rinse out tomato soup can with it and save it.)
2 envelopes of plain gelatin
2 3-oz packages cream cheese, warmed and softened
1 c diced celery
1/2 c sliced green olives
1 c mayonnaise
2 T lemon juice
1/4 tsp salt

1. Heat the tomato soup to the boiling point.
2. Stir the gelatin into the cold water, and then add to the hot soup.
3. Cool until it begins to thicken slightly.
4. Cream the mayonnaise and cream cheese together thoroughly. Add to the soup mixture.
5. Stir in the celery, olives, lemon juice, and salt.
6. Pour into the mold. Chill until set.