1 can cream of mushroom soup
1 c. mayonnaise
1 (8 oz.) pkg. cream cheese
1 pkg. Knox gelatin
3 tbsp. cold water
1 c. celery, chopped fine
2 tbsp. onion, minced
7 oz. pkg. shrimp, minced (fresh or frozen)

Blend first 3 ingredients over medium heat until smooth and blended well. Cool.

While cooling, chop and mince celery, onion and shrimp. Add Knox gelatin to cold water to dissolve, in a cup. Add to soup mix along with celery, onion and shrimp. Pour into mold and chill for 4 hours or overnight. Serve with Ritz crackers or chips. You may use crab instead of shrimp.