1 can tomato soup
1 can cocktail shrimp
1 c. celery
1 c. mayo
8 oz. cream cheese
1 env. Knox gelatin
3/4 c. scallions
3 drops Tabasco sauce

Heat soup and cheese. Drain 1/4 cup liquid from shrimp and mix with gelatin. Add the soup mixture to gelatin; cool. Add celery, scallions, mayo and Tabasco; mix well. Then add shrimp and mix gently. Refrigerate in a bowl or mold overnight. Serve with crackers or mixed raw veggies.