1 can tomato soup, undiluted
1 pkg. Knox gelatine dissolved in 1/4 c. cold water
1 (8 oz.) pkg. cream cheese (room temperature)

In a large pyrex measuring cup, sprinkle gelatine over cold water, stirring constantly until dissolved. Let sit for 5 minutes. Stir or beat in cream cheese.

Microwave until very warm (not hot), stirring occasionally until cheese has melted into mixture.

Let cool, then add:

1/2 c. chopped onion
1 (4 1/2 oz.) can shrimp, chopped
1/2 c. chopped celery
1/4 c. chopped green pepper
1 c. mayonnaise
1/4 tsp. garlic powder

Serve with your favorite chips, taco scoops or crackers. Or use to fill wraps with small cooked shrimp and shredded lettuce.