1 can tomato soup, diluted
3 (3 oz.) pkg. cream cheese
2 tbsp. plain gelatin, dissolved in 1/2 c. water
1 c. mayonnaise
1 1/2 to 2 c. chopped celery
1 c. chopped green pepper
1 medium onion, chopped
1 (6 1/2 oz.) can shrimp

Bring soup to boil. Add cream cheese. Cook until melted. Add gelatin and cool in refrigerator. Add other ingredients and pour into lightly oiled pan. Refrigerate until firm. Can double recipe for 9 x 13-inch pan.