1 can tomato soup, undiluted
1 pkg. Knox gelatin
8 oz. cream cheese
1 c. mayonnaise
3/4 c. chopped onion
2 stalks celery
3 (approximately 4 1/2 oz.) cans tiny shrimp, drained well after rinsing

Put soup in medium saucepan and heat over low flame. Add cream cheese and gelatin; stir until melted and blended well. Put aside.

Mix mayonnaise, onion, celery and shrimp in large bowl. Add soup mixture to this and mix well. This may then be poured into a 9-cup Teflon-lined mold, or served in the bowl. Chill overnight. Serve with crackers.