1/2 c. chopped onion (may use less)
1/2 c. chopped celery
1/2 c. chopped green pepper
12-16 oz. canned shrimp (buy the cheapest & rinse with cold water to freshen them)
8 oz. cream cheese
1 c. mayonnaise
1 can tomato soup
2 tbsp. unflavored gelatin

Heat tomato soup and cream cheese in double boiler (or over low heat, stirring constantly) until melted and smooth. Soften gelatin in 1/2 cup cold water; add to hot soup. Stir until dissolved. Cool. Add chopped vegetables, drained shrimp and mayonnaise. Rinse 1 1/2 quart mold with cold water. Pour in the mixture. Chill overnight. Serve with crackers or chips.