In a large sauce pan bring undiluted soup to a boil.
Add cream cheese.
Stir until smooth and completely melted.
Meanwhile, dissolve gelatin in water to soften.
Add to soup mixture. Mix well.
Cool slightly (15-30 minutes in refrigerator is okay)
Add all remaining ingredients, mix well.
Pour into oiled 8" X 8" baking pan or similar size decorative mold.
Refrigerate several hours or overnight.
If recipe is doubled, use 9" X 13" pan
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (135g)|
|Recipe Makes: 8|
|Calories from Fat: 263 (92%)|
|Amt Per Serving||% DV|
|Total Fat 29.2g||39 %|
|Saturated Fat 7.2g||36 %|
|Monounsaturated Fat 6.9g|
|Polyunsanturated Fat 13.1g|
|Cholesterol 23.4mg||7 %|
|Sodium 247mg||9 %|
|Potassium 136.5mg||4 %|
|Total Carbohydrate 5.6g||2 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 4.9g|
|Protein 1.8g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 286
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