1 can tomato soup
1 (8 oz.) pkg. cream cheese
2 env. gelatin, dissolved in a small amount of water
2 lbs. cocktail size shrimp, cooked, peeled and deveined
1 c. celery, diced
1 c. green onions with tops, diced
1 c. mayonnaise

Heat soup, add cheese and stir until cheese is melted. Add dissolved gelatin. Stir in remaining ingredients. Pour into greased mold. This will fill a quart mold, with a little left over. Refrigerate until set. May be served as a dip or a salad.