2 env. Knox gelatin
2 cans baby shrimp
1 (8 oz.) cream cheese
3/4 c. chopped green onion
1 c. mayonnaise
3/4 c. finely chopped celery
1 can tomato soup

Drain juice from canned shrimp. Dissolve gelatin in shrimp juice; set aside.

Heat tomato soup. Add cream cheese. Stir until cream cheese is dissolved in soup. Add green onion. Remove from heat. Add gelatin mixture, mayonnaise, celery and shrimp. Pour into mold.

Serve in bite size pastry shells or with crackers.