1 can Campbell's tomato soup
1 pkg. cream cheese
1 c. mayonnaise
2 small cans tiny shrimp, drained
2 tbsp. Knox gelatine
2 tbsp. water

Heat soup and cream cheese until blended, stirring constantly. Set off stove to cool. When cool, add mayonnaise. Mix water and gelatine and add to mixture. Add shrimp last. Place in refrigerator.