|Canned tomato juice||18 Ounce (1 Can)|
|Unflavored gelatin||2 Tablespoon (2 Envelopes)|
|Celery stalks||2 , cut up|
|Thin onion slice||1|
|Cream cheese||6 Ounce, cubed and softened (Two 3 Ounce Packages)|
|Stuffed green olives||1⁄4 Cup (4 tbs)|
|Ice||1 Cup (16 tbs), cracked or crushed|
Put 1/2 cup tomato juice into blender container.
Sprinkle on gelatin.
Add sugar and salt.
Heat remaining tomato juice to boiling in small saucepan.
Pour into blender container.
Cover; blend at low speed until gelatin is dissolved.
Add celery, onion, and cream cheese.
Cover; blend at medium speed until vegetables are chopped.
Add olives and ice.
Cover; blend at medium speed until ice is melted.
Pour into 5-cup mold.
Chill several hours, or until firm.
Unmold onto salad greens.