1 can tomato soup, undiluted
1 env. Knox gelatin
1 c. mayonnaise
1 (8 oz.) cream cheese
1/2 c. each onion, celery, green pepper, chopped fine
1 c. shrimp (canned shrimp should be drained well)

Mix and heat soup and gelatin. Bring to a boil; remove from heat. Beat together mayonnaise and cream cheese. Add hot mixture to cheese and mix well. Add remaining ingredients. Mix well. Pour into mold. Chill several hours. Unmold and serve with crackers. Makes 6 cups.