1 (8 oz.) pkg. cream cheese
1 Campbell's tomato soup, undiluted
1 1/2 tbsp. Knox gelatin
2 cans tiny shrimp
1/4 c. liquid from shrimp
1 c. mayonnaise
1/2 c. chopped green onion
3/4 c. chopped celery
Dash Tabasco sauce

Dissolve cream cheese in tomato soup in top of double boiler. Let cool. Drain shrimp, reserving 1/4 cup liquid. Add Knox gelatin to shrimp liquid and add to cooled tomato soup.

In separate bowl mix shrimp, onion, celery and mayonnaise. Mix together shrimp mixture and soup mixture; add few drops of Tabasco sauce (optional). Lightly grease 6-cup mold with Crisco. Put mixture into mold and refrigerate for 3-4 hours until set. Unmold and serve with Ritz crackers.