1 can tomato soup
1 env. Knox unflavored gelatin
8 oz. cream cheese
1 scant c. mayonnaise
1 c. finely diced celery
1/2 c. finely chopped onion
1 lb. baby shrimp, cooked

Heat soup to boiling (do not add water to soup). Melt cream cheese in soup, stir until creamy. Soften gelatin in 1/4 cup hot water. Add to cream cheese mixture. Add remaining ingredients. Chill overnight. Can be put in greased mold, if desired.

4th Grade