2 tbsp. Knox gelatin
1 can tomato soup, undiluted
2 tbsp. milk
16 oz. can shrimp
1/4 c. green pepper, diced
1/2 c. cold water
2 (3 oz.) pkgs. cream cheese
1 c. mayonnaise
1/2 tbsp. scraped onion
1 1/2 c. celery, diced

Soften gelatin in water. Bring the tomato soup to a boil and add gelatin. Soften cheese with milk; blend in mayonnaise. Add to cooled soup. Add the shrimp, onion, pepper, and celery. Blend and pour into a mold or use a square pan. Double recipe for a 9 x 13 inch pan. Very good!