1 can tomato soup, undiluted
3 (3 oz.) pkgs. cream cheese
1 1/2 env. Knox gelatin
1/2 c. cold water
1 c. mayonnaise
1 1/2 c. celery and onions, finely chopped
2 sm. cans shrimp

Bring soup to boil, add cheese and blend until melted. Soften gelatin in water. Add to soup; cool. Fold in onion, celery and mayonnaise, and refrigerate until slightly thickened. Meanwhile, drain and mash shrimp with fork. Add to thickened soup mixture and pour into mold. Serve with crackers.