1 lb. cooked shrimp, chopped
1/2 c. chopped celery
1/4 c. onions
1 c. mayonnaise
1 can tomato soup
16 oz. cream cheese
1 env. Knox gelatin
2 tbsp. boiling water

Mix first 4 ingredients together with shrimp. Heat soup with cream cheese; let cool. Mix gelatin and boiling water; add to cooled soup mixture. Put into oiled mold; keep in refrigerator overnight or at least 4 hours before serving.