1 can Campbell tomato soup
1 (8 oz.) cream cheese
1 1/2 tsp. gelatin
1 c. finely chopped celery
1 c. finely chopped onion
1 (16 oz.) bag frozen precooked shrimp (defrosted)
1 c. mayonnaise
Salt & pepper to taste

Soak gelatin in 1/4 cup cold water and set aside. Heat undiluted soup to boiling. Dissolve cream cheese thoroughly in soup and then add gelatin. Cool. Add mayonnaise, celery, onion, shrimp, salt and pepper. Mix. Pour into mold and refrigerate at least 6 hours. Serve with your favorite crackers or Melba Toast.