In saucepan, sprinkle gelatine on 1 cup cold water to soften.
Place over low heat, stirring until gelatine is dissolved.
Remove from heat.
Blend soup and lemon juice into cream cheese; gradually blend in gelatine and remaining water.
Chill until slightly thickened.
Fold in remaining ingredients.
Pour into 5-cup mold.
Chill until firm.
Unmold; serve on crisp salad greens.