1 can tomato soup (undiluted)
1 (8 oz.) pkg. cream cheese
3/4 c. celery (chopped fine)
3/4 c. onion (chopped fine)
2 cans sm. pearl shrimp
1 c. mayonnaise
1 1/2 packets unflavored gelatin
1/4 c. cold water
salt and pepper to taste

Dissolve gelatin in water and set aside. Put tomato soup on low heat and melt cream cheese in it. Add gelatin to soup and cheese. Fold in other ingredients and seasoning. Put in an ungreased mold or greased bowl. An ungreased bundt pan works well. Chill for several hours before unmolding. Serve with crackers.