1 1/2 tbsp. Knox gelatin
2 sm. cans shrimp
1 can tomato soup
3 sm. pkg. cream cheese
3/4 c. celery, chopped fine
3/4 c. green onions, chopped fine
1 c. mayonnaise
Salt and pepper to taste

Dissolve gelatin in 1/4 cup water. In double boiler bring soup to boil. Cream the cheese and add with gelatin to hot soup; allow mixture to cool. Add mayonnaise, celery, onion, and seasoning. Let stand until thick in refrigerator, about 5 minutes. Add shrimp, slightly broken up and place in well oiled mold. Chill until firm. Serve with crackers.