1 can cream of mushroom soup
1 (8 oz.) Philadelphia cream cheese
1/4 c. chopped green onions
1/4 c. chopped red onions (opt.)
1/4 c. chopped celery
1 c. Hellmann's mayonnaise
1 bag tiny shrimp, defrosted
1 pkg. unflavored gelatin
1/4 c. warm water

Melt in double boiler the cream cheese and soup. Dissolve gelatin in water. Stir gelatin in cream cheese mixture. Stir in onions and celery. Add mayonnaise. Stir in shrimp and pour into a slightly oiled mold. Make a day in advance. Serve with crackers, whole wheat crackers are good with this.