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5 env. unflavored gelatin
2 cans tomato soup
2 c. mayonnaise
2 (8 oz.) pkgs. cream cheese
1 c. celery, chopped
1 c. bell pepper, chopped
1 c. onion, chopped
1 lb. crawfish tails, cooked

Dissolve gelatin in 1 cup tap water. Let set in refrigerator until gel sets. Combine onion, bell pepper, celery and crawfish with mayonnaise. Heat soup until boiling and add cream cheese. Blend on low heat until smooth. Add gelatin to soup and cream cheese until gelatin dissolves. Mix all together. Pour into a favorite mold and refrigerate for 12 hours.
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