1 can tomato soup
2 (8 oz.) pkg. cream cheese
1 tbsp. Knox gelatin
1/4 c. chopped green pepper (optional)
1/4 c. chopped onion
1/4 c. chopped celery
1 c. mayonnaise
1 c. shrimp, drained and chopped coarsely

Melt tomato soup and cream cheese gently on stove. Add Knox gelatin and remove from heat. Add green pepper, onion, celery, mayonnaise and shrimp. Mix well. Pour into a mold greased with mayonnaise. Chill. This can be frozen at this point.