1 env. Knox gelatin
1 can tomato soup
8 oz. cream cheese
1 c. mayonnaise
2 cans (4 1/2 oz.) shrimp
1/2 c. onion
1/2 c. chopped sm. celery

Dissolve gelatin in 1/3 cup cold water. Bring soup (no water) to boil - add gelatin mixture to it. Stir in cream cheese and mayonnaise until creamy. Drain and mash shrimp - add with onion and celery to mixture. Pour into 4 cup greased mold. Chill. Serve with cracker or cocktail rye.