1 can tomato soup
2 (3 oz.) pkgs. cream cheese
1 pkg. gelatin
Grated onion
Chopped celery
1 or 2 cans shrimp
1 c. mayonnaise
Chopped bell pepper
Sliced stuffed olives

Heat tomato soup. Dissolve cream cheese in the hot soup. Dissolve gelatin in 1/2 cup cold water. Stir into hot tomato-cheese mixture. Let cool. Add the shrimp, relishes and mayonnaise. Mold.