1 can tomato soup
2 pkgs. Knox gelatin
1 (8 oz.) cream cheese
1 c. mayonnaise
3/4 c. chopped celery
3/4 c. chopped green onion
1 1/2 c. coarsely chopped popcorn shrimp
Salt and pepper to taste

Heat soup to boiling. Soften cheese to mix. Dissolve gelatin in 1/4 cup cold water. Add to soup. Add soup to cheese and blend unitl smooth. Add mayonnaise, then vegetables, then shrimp. Pour into greased mold, chill until firm.