1 can tomato soup
2 cans med. shrimp
1 pkg. unflavored gelatin
1 c. chopped celery
16 oz. cream cheese
1 c. mayonnaise
Diced onion as desired

Soften cream cheese in a bowl. Warm the soup on stove until bubbly. Add the unflavored gelatin to 1/4 cup boiling water and stir. Add the gelatin to the soup and mix well. Next, add the cream cheese and mayonnaise and beat with a mixer until smooth. Add remaining ingredients and stir them in well. Place mixture in a lightly oiled gelatin mold and refrigerate for 24 hours. This dip is best when served with a wheat cracker.