1 can tomato soup
1 (8 oz.) pkg. cream cheese
2 envelopes Knox (plain)
1 c. water
1 c. salad dressing
1/2 tsp. salt
1/2 c. celery
1/2 c. stuffed olives
1/2 c. green pepper
1 tsp. onions
1 pkg. frozen shrimp

Heat tomato soup. Stir in cream cheese; mix well. Add and dissolve 1 cup cold water (cool). Add 1 cup salad dressing, 1/2 teaspoon salt, 1/2 cup celery (chopped), 1/2 cup stuffed olive slices, 1/2 cup green pepper (chopped), and 1 teaspoon onions (chopped fine). Add 1 package thawed frozen shrimp. Add whole mixture to tomato soup. Put in mold and let set in refrigerator.