8 oz. Philadelphia cream cheese
2 c. cooked shrimp (10 oz. chopped)
1 1/4 c. celery, chopped
1 1/4 c. onion, chopped
1 can tomato soup
1 1/2 pkg. Knox gelatin, dissolved in
1/4 c. hot water
1 c. mayonnaise
Salt and pepper to taste

Heat soup, add cream cheese until it melts. Then add mayonnaise. Stir in remaining ingredients. Pour into mold and chill until set. Serve with crackers.