1 can chicken noodle soup
8 oz. pkg. cream cheese
1 (3 oz.) pkg. lemon Jello
1/4 c. each chopped celery, onion, green pepper and carrots
1 can shrimp
1/2 c. salad dressing
1/4 c. boiling water

Heat soup and blend in cream cheese until smooth. Dissolve Jello in boiling water. Combine with soup mixture. Cool. Stir in vegetables, shrimp and dressing. Place in mold and chill.