Molded Fish Salad

1 envelope Knox gelatine
1 can tomato soup
8 ounces cream cheese
1 cup mayonnaise
1 small green bell pepper, finely chopped
1 1/2 cups celery
1 small onion, chopped
1 can tuna fish, crab or shrimp
Stuffed olives
Pecans

Dissolve gelatine in 1/4 cup cold water. Heat soup and add cheese and gelatine. Stir until well blended. Cool, then add remaining ingredients. Pour into a fish mold. Refrigerate. Unmold and decorate as desired.