1 can tomato soup (undiluted)
1 1/2 pkg. unflavored gelatin (use full pkg.)
1/4 c. cold water
1 lg. cream cheese
1 c. mayonnaise
1/2 c. chopped onions
1/2 c. chopped celery
1 lg. or 2 sm. cans tuna fish, drained and flaked

Bring tomato soup to a boil. Soften gelatin in cold water and cook until dissolved. Cool slightly. Add to tomato soup. Add cream cheese, mayonnaise, onions, celery and mix good. Fold tune fish in last. Pour into greased mold. Refrigerate overnight. Serve with crackers.