2 cans tiny or sm. shrimp, drained
1 (8 oz.) pkg. cream cheese
1 (10 1/2 oz.) can tomato soup
1/2 c. chopped onion
1/2 c. chopped celery
1 c. mayonnaise
1 sm. envelope (1 tbsp.) Knox gelatin
Salt and pepper to taste

Mix together soup and gelatin. Add cream cheese and cook slowly until melted. Remove from stove and add remaining ingredients. Pour into mold. Refrigerate overnight.

Yields approximately 5 cups. May be divided in half. Spray mold with Pam to make it easier to unmold.