1 (10 3/4 oz.) can condensed tomato soup
1 env. unflavored gelatin
2 (3 oz.) pkgs. cream cheese, softened
1 c. mayonnaise or salad dressing
1 (6 oz.) pkg. frozen cooked shrimp, thawed and chopped
1/2 c. finely chopped celery
1/2 c. finely chopped onion

In medium saucepan, combine the tomato soup and gelatin. Let stand for 5 minutes. Bring mixture to boiling, stirring constantly to dissolve gelatin. Remove from heat. Stir in cream cheese until blended. Stir in remaining ingredients.

Pour into 4-5 cup mold. Chill until firm. Unmold on a lettuce-lined plate and garnish with additional cooked shrimp, if you like. Serve with crackers, bread or veggies.