8 oz. cream cheese
1 c. tomato soup
1 1/2 envelopes unflavored gelatin
1/2 c. finely chopped green pepper
1/2 c. finely chopped onion
1/2 c. finely chopped celery
1 c. mayonnaise
3 cans drained and rinsed tiny shrimp

Slowly heat cream cheese and tomato soup, stirring until smooth. Cool. Dissolve gelatin in 1/4 cup water. Add to cheese mixture. Fold in green pepper, onion, celery, and mayonnaise. Add shrimp and mix well. Pour into a mold and refrigerate overnight. May also be used as a dip.