3 (8 oz.) pkgs. cream cheese
1 can tomato soup
1 1/2 tbsp. Knox gelatin
1 c. mayonnaise (Miracle Whip)
1/2 c. finely chopped onion
1/2 c. finely chopped celery
8 oz. lobster, crab or shrimp

Put cream cheese and tomato soup in double boiler and cook until smooth. Add gelatin; set aside and cool for a few minutes. Add mayonnaise, onion and celery. Add up to 8 ounces lobster, crab or shrimp. Chill overnight in oiled mold.