1 can tomato soup
8 oz. pkg. cream cheese
1 1/2 env. Knox gelatin
1 c. mayonnaise
3/4 c. finely chopped celery
3/4 c. finely chopped green onions
2 cans baby shrimp
Salt and pepper to taste

Grease mold with oil. Soak gelatin in 1/4 cup of shrimp liquid. Heat soup in double boiler and add softened cream cheese. Blend well. Add gelatin to soup mixture and let cool. After cooled, add remaining ingredients. When mixture begins to thicken-pour into mold. May be prepared ahead of time and frozen. Pour into one mold or individual molds.