1 can tomato soup
3 sm. pkgs. cream cheese
2 env. Knox gelatin
3/4 c. chopped celery
1/4 c. mayonnaise
Salt, pepper & Tabasco sauce to taste
1 lb. cooked shrimp

Heat 1 can tomato soup (undiluted) to boiling point. Add cream cheese to the soup and blend thoroughly. Melt envelopes of Knox gelatin in 1/4 cup cold water and add to the soup and cheese mixture, continuing heating until gelatin is thoroughly melted. Let cool.

When this mixture has cooled add chopped celery, green onions, mayonnaise, salt, pepper and Tabasco to taste and cooked shrimp (frozen). Continue to cook until mixture starts to thicken. Pour into mold and refrigerate. This serves at least 10 if served as appetizer with crackers.