1 (10 1/2 oz.) can tomato soup
1/4 c. cold water
2 pkgs. unflavored gelatin
4 (3 oz.) pkgs. cream cheese
Pinch of salt
1 tbsp. parsley, finely chopped (may use 1 tbsp. parsley flakes)
1 c. salad dressing
1/2 c. chopped onion
1/2 c. chopped celery
2 cans shrimp, drained, finely chopped

Let cheese soften at room temperature. Boil soup, soften gelatin in cold water and add to soup. Cream cheese, add soup and remaining ingredients. Pour into greased mold and chill until set. Serve with Ritz crackers.