1 can tomato soup
8 oz. cream cheese
1 pkg. Knox gelatin
3 tbsp. water
1 c. celery, chopped
1 sm. onion, chopped
3/4 c. mayonnaise
1 (4 1/2 oz.) can shrimp

Heat soup and cream cheese. Mix gelatin with water and pour into soup mixture. Stir in mayonnaise and then dump in all remaining ingredients. Put into an oiled mold. Chill overnight. Serve with Ritz crackers. Note: Be careful not to leave mold in hot water too long when unmolding as the dip will lose it's shape when inverted on serving plate.