1 can tomato soup
8 oz. cream cheese
2 env. Knox unflavored gelatin
1/2 c. cold water
1 c. mayonnaise
3/4 c. chopped celery
3/4 c. chopped onion
2-4 cans baby shrimp, drained
Ritz crackers

In double boiler, heat soup and cut-up cream cheese. Stir with wire whisk until blended. Mix 2 envelopes of gelatin to 1/2 cup cold water and add to soup mixture. Let cool slightly. Fold in mayonnaise, celery, onion and shrimp. Pour into a greased fancy mold. Chill several hours until firm. Turn out of mold and serve with Ritz crackers.