1 can tomato soup
8 oz. cream cheese
1 tbsp. plus 2 tsp. or 2 envelopes Knox unflavored gelatine
3/4 c. finely diced onion
3/4 c. chopped celery
1 c. mayonnaise
1 lb. cooked shrimp, chopped

Melt cream cheese and tomato soup in double boiler. Add gelatine to dissolve. Add remaining ingredients; mix well. Chill in mold. Serve with crackers (I like Triscuits).