1 can tomato soup
8 oz. cream cheese
1 pkg. unflavored gelatin
1/4 c. water
1/4 c. celery
1/4 c. onion
1/4 c. green pepper
1 c. Miracle Whip
2 cans shrimp, drained and crumbles

Mix soup and cream cheese over low heat until smooth. Cool.

Blend 1/4 cup water and gelatin and add/blend into cooled mixture:

1/4 c. celery
1/4 c. onion
2 cans shrimp
1/4 c. green pepper
1 c. Miracle Whip

Pour into mold. Refrigerate overnight. Serve as a spread on crackers.