1 can tomato soup
1 lg. pkg. cream cheese
1 pkg. Knox gelatin (unflavored)
1/2 c. cold water
1 c. mayonnaise
Dash of salt
1/2 c. green pepper, chopped fine
1/2 c. onion, chopped fine
1/2 c. celery, chopped fine
2 sm. cans tiny shrimp, drained, washed, and flaked

Put tomato soup and cream cheese in double boiler. Heat until cream cheese is melted, stirring as it melts. Remove from heat and whip with beater. Mix together gelatin and water. Add to mixture. Add in order the mayonnaise, salt, green pepper, onion, celery, and shrimp. Pour in mold and chill.