1 lg. pkg. cream cheese (8 oz.)
1 can tomato soup
2 packets unflavored gelatin
2 cans shrimp (may use fresh, steamed)
1/2 c. chopped celery
1/2 c. chopped green pepper
1 c. mayonnaise

Melt cream cheese in tomato soup. Dissolve gelatin in 1/2 cup shrimp juice. Mix together and add other ingredients. Let set overnight in mold. To unmold, set dish in hot water for a few seconds or wrap with a warm towel. Turn onto a serving dish and refrigerate.