1 (10 oz.) can cream of mushroom soup
1 (6 oz.) pkg. cream cheese
1 env. gelatin
1/4 c. cold water
1/2 c. finely chopped celery
1/2 c. finely chopped green onion or chives
1 c. mayonnaise
1/4 tsp. curry powder
1/2 lb. flaked crab substitute

Heat and stir soup and cream cheese until smooth. Sprinkle gelatin over water and let soften 5+ minutes. Combine soup and gelatin mix. Add remaining ingredients. Set in a 4 cup mold. Chill overnight. Unmold. Decorate with fresh parsley sprigs. Serve with crackers.