1 tbsp. plain gelatin
1/4 c. water
1 can tomato soup
9 oz. cream cheese
1 c. mayonnaise
1/2 c. each finely chopped celery and scallions
Salt and pepper
2 sm. (4 1/4 oz.) cans chopped shrimp, drained

1. Dissolve gelatin in 1/4 c. water.

2. Bring soup to a boil in large microwaveable bowl.

3. Dissolve cream cheese in soup.

4. Add gelatin to soup mixture. Add mayonnaise, celery, scallions, salt and pepper.

5. Let set in refrigerator for 10 minutes.

6. Add shrimp and pour mixture into greased mold.

7. Cover with clear wrap and refrigerate for 6 to 8 hours.

8. Unmold by dipping mold in hot water to loosen. Invert on serving plate. Serve with your favorite crackers.