1 (8 oz.) pkg. Philadelphia cream cheese
1 can cream of mushroom soup
1 env. Knox gelatin
1 lb. crab or shrimp (fresh or canned)
1 c. chopped celery
2 green onions, finely chopped, including tops
1 c. mayonnaise
Green pepper

Cream cheese. Dissolve gelatin in 3 tablespoons cold water. Heat mushroom soup. Add gelatin and stir until dissolved. Add to cheese. Add celery, onion, crab and mayonnaise. Mix well. Press in mold and leave overnight or at least 6 hours. Unmold and serve with waverly wafers or soda crackers. Serves 12-16.