1 can Campbell's tomato soup
2 sm. pkg. cream cheese
1 1/2 env. gelatin (about 4 1/2 tsp.)
1/2 c. cold water
1 lb. shrimp, cut up
1 c. mayonnaise
1 1/2 c. celery, finely chopped
1/4 c. onions
Salt to taste

Soak gelatin in cold water. Boil soup. Add gelatin mixture to soup. Add cream cheese (room temperature) and stir until well blended. Add mayonnaise, celery, onions, salt. Cool 5 minutes. Add shrimp. Pour into a 2-quart mold. Chill and serve with pumpernickel bread or crackers. Can serve as salad with dinner.