1 1/2 tbsp. unflavored gelatin
1/4 c. cold water
1 - 10 oz. can tomato soup
1 - 8 oz. pkg. cream cheese, softened
1 small pkg. salad shrimp (8 oz. cooked, peeled & chopped)
1 c. mayonnaise
1 small onion grated
3/4 c. celery diced finely
1 tbsp. prepared horseradish

Dissolve gelatin in cold water and set aside. In a saucepan, heat soup. Add gelatin mixture and stir until dissolved. Add cream cheese, remove from heat and beat until well blended. Add remaining ingredients. Pour into a well oiled mold and chill until firm. Serve slices over crisp lettuce leaf or serve with crackers on the buffet table.

This recipe is from Barb Polanski of Oak Island. When I made it for several of our covered dish dinners, a number of people asked me to include it in this book.