1 can tomato soup
1 env. unflavored gelatin
3/4 c. finely chopped celery
3/4 c. finely chopped onion
3 (3 oz.) pkgs. cream cheese
1 c. mayonnaise
2 cans tiny shrimp
Salt and pepper to taste

Mix gelatin in 1/4 cup cold water. Heat soup until boiling, then dissolve cream cheese in soup while cooking on low heat.

Add gelatin - then cool.

Mix together, mayonnaise, celery, onion and salt and pepper. Add to soup mixture.

When mixture starts to thicken, put a layer in the bottom of mold then put a layer of shrimp, repeat as necessary until all mixture is used up, making sure the top layer is the soup mixture.

Refrigerate until mixture is firm. Serve with assorted crackers.