2 c. cooked, chopped shrimp
1 can (10 oz.) tomato soup
1 lg. cream cheese
1 c. mayonnaise
1/2 c. water
2 tbsp. gelatin
2 tbsp. grated onion
10 stuffed green olives
1 sm. chopped green onion
1/2 c. chopped pecans

Soften gelatin in cold water. In saucepan heat together soup and cream cheese until cheese melts. Add softened gelatin and stir until dissolved. Add remaining ingredients and blend well. Turn into 1 quart mold and refrigerate until firm. Serve with favorite crackers.