1 (10 3/4 oz.) can tomato soup
1 (8 oz.) pkg. cream cheese
1 (6 1/4 oz.) can sm. shrimp
1/2 c. chopped green scallions
1/2 c. chopped celery
1/2 c. mayonnaise
1 envelope Knox unflavored gelatin

Heat undiluted soup, add cream cheese and beat until dissolved. Dissolve gelatin in 1/4 cup water and add to the warm soup mixture. Add mayonnaise, then shrimp while stirring, then add chopped ingredients. Pour into 1 1/2 quart mold lightly coated with vegetable oil and refrigerate overnight. Unmold and serve with crackers.