1 can tomato soup
1 (8 oz.) pkg. cream cheese
1 1/2 env. Knox gelatin
1 c. mayonnaise
Salt & pepper to taste
3/4 c. finely chopped celery
3/4 c. finely chopped spring onions
2 cans baby shrimp, drained (deveined), reserve 1/4 c. liquid

Grease mold with mayonnaise, soften cheese, heat soup over low heat and add soup slowly to cheese, blending with mixer. Dissolve gelatin with 1/4 cup of shrimp liquid and add to cheese soup mixture then blend well and cool. add mayonnaise and remaining ingredients. When mixture begins to thicken, pour into mold. Serve with crackers (Ritz).