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SHRIMP DIP MOLD 
8 oz. pkg. cream cheese
1 can tomato soup
1/2 c. mayonnaise
1 pkg. unflavored gelatin
1/2 c. cold water
1 c. boiled shrimp, cut up
3/4 c. celery, chopped sm.
3/4 c. onion, chopped sm.
Dash of salt
Sliced green olives

Melt cream cheese and tomato soup in top of double boiler until well blended. Dissolve gelatin in cold water and add to soup mix. Add mayonnaise. Beat until well blended. Cool. Then add celery, onions, salt and olives. Chill. Serve with crispy crackers.
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