1 pkg. Knox gelatin
1 can tomato soup
1 c. mayonnaise
3 cans small shrimp
3/4 c. chopped onion
3/4 c. chopped celery
8 oz. pkg. cream cheese

Soften gelatin in 1/2 cup water. Heat soup with cream cheese until it boils. Stir in gelatin. Mix all ingredients and pour into soup mixture. Mix well and pour into mold. Refrigerate for at least 3 hours.