1 (10 oz.) can cream of mushroom soup, undiluted
1 tbsp. (1 env.) gelatin, dissolved in 2 tbsp. water
1 (8 oz.) cream cheese, softened at room temperature

Heat soup. Add cream cheese and gelatin. Mix until cheese and gelatin are dissolved. Cool.

1 (6 oz.) can shrimp, clam or crab
1 c. mayonnaise
3 stalks green onion, chopped fine
Lemon juice of 1/2 a lemon
4-5 drops Tabasco sauce

Mix remaining ingredients and add to cooled soup mixture. Pour into greased mold and refrigerate overnight. Serve with Ritz crackers.