1 can Campbells tomato soup
2 reg. cans tiny shrimp
1/2 c. chopped celery
1 pkg. Knox gelatin dissolved in 1/4 c. water
8 oz. cream cheese
1 c. mayonnaise
1/2 c. chopped onion

Rinse shrimp. Melt cubes of cheese into soup. Add mayonnaise, celery, and onion. Take off heat. Mix in mushed shrimp and gelatin. Put into ring mold. Chill overnight. Unmold to serving platter and garnish with crackers to serve.