1 (8 oz.) pkg. Philadelphia cream cheese
1 can cream of mushroom soup
1 c. Hellmann's mayonnaise
1 pkg. Knox unflavored gelatine
1/4 c. diced celery
1/4 c. diced onion
1-2 cans tiny or sm. shrimp

Melt cream cheese in double boiler or microwave until soft. Stir in soup and mayonnaise. Dissolve gelatine in 1/4 cup HOT water; stir into mixture. Add celery and onion; stir well. Drain shrimp and fold into mixture. Pour into lightly oiled mold or bowl and chill overnight. Serve with crackers.