1 can tomato soup
1 lg. (8 oz.) pkg. Philadelphia cream cheese
1 1/2 tbsp. (1 pkg.) Knox unflavored gelatine
2 cans med. or 1 lb. shrimp
1/2 c. mayonnaise
3/4 c. chopped celery
1/4 c. onions

Soak gelatine in 1/4 cup cold water. Heat tomato soup to boiling point and dissolve cream cheese in soup. Add gelatine and then let cool. Grind shrimp and when mixture begins to thicken, add shrimp mold and cool in refrigerator. Serve as a dip or with crackers or as a sandwich spread.