1 can cream of tomato soup
1 sm. pkg. Knox gelatin
3/4 c. mayonnaise
8 oz. cream cheese
1 1/2 c. minced celery
7 oz. shrimp meat
5 scallions, minced, including greens

Dissolve gelatin in 3 tablespoons cold water. Heat soup and stir in gelatin. In a separate bowl, soften cream cheese and beat mayonnaise until smooth. Stir in celery, shrimp and scallions. Pour mixture into oiled mold and refrigerate until set. Unmold onto serving platter and serve with crackers as an appetizer.