2 cans chicken noodle soup
2 (8 oz.) pkg. cream cheese
1 c. mayonnaise
1 c. hot water
2 (3 oz.) pkg. lemon Jello
2 c. chopped celery
2 c. chopped onions
2 c. chopped green peppers
2 c. pimentos
2 c. shrimp

STEP 1: Combine chicken noodle soup and cream cheese. Heat until hot. Remove from heat and add mayonnaise to the hot mixture.

STEP 2: Dissolve Jello in 1 cup boiling water. Add the cream cheese, soup and mayonnaise mixture to the Jello. Refrigerate until partially set.

STEP 3: When the Jello mixture is partially set, add the chopped vegetables and shrimp. Pour into a 9x13 inch pan. Refrigerate until firm.