1 can tomato soup
8 oz. pkg. cream cheese
1 env. unflavored gelatin
1/2 c. cold water
1/4 c. green pepper
1/2 c. onion
1/2 c. celery
1/2 c. mayonnaise
1 c. (8 oz.) shrimp (canned)

Heat soup; melt in cheese and keep warm. Stir gelatin and water together and add to the soup mixture. Let combination cool; chop fine pepper, onion, and celery. Mix vegetables with mayonnaise and shrimp. Add to the soup mixture and combine well. Pour into desired mold. Refrigerate until set, about 4 hours.