1 can Campbell's tomato soup
2 sm. pkgs. Philadelphia cream cheese
2 tbsp. gelatin - dissolved in 1/2 c. cold water
1 c. mayonnaise
1 1/2 c. onion and celery, chopped fine
2 cans medium shrimp
Salt to taste

Bring soup to boil. Add cheese and beat until smooth and melted. Add gelatin and cool. Add onion, celery and mayonnaise. Let stand in refrigerator until it begins to thicken. Put in fish mold - one layer of mixture, one layer of shrimp (crumbled). Take out of refrigerator one half hour before serving.