1 can cream of tomato soup
1 (8 oz.) pkg. cream cheese
2 envelopes unflavored gelatin
1/2 c. cold water
1/2 c. minced onion
1/2 c. diced celery
1/2 c. chopped green pepper
1 c. mayonnaise
2 or 3 cans tiny shrimp

Heat the soup and cream cheese in top of double boiler until blended and smooth. Dissolve gelatin in water. Mix with first mixture and add the rest of the ingredients. Put in mold and chill.