2 (10 1/2 oz.) can tomato soup
2 (3 oz.) pkgs. cream cheese
2 pkgs. unflavored gelatin
1/3 c. cold water
1 c. mayonnaise
1 c. finely diced celery
1/2 c. finely diced green onion
1 c. finely diced green pepper
1/2 c. diced pecans
Sm. cooked shrimp, amount according to taste (optional), canned shrimp are fine

In a saucepan over low heat (I use a double boiler). Combine cheese and soup. Dissolve gelatin in cold water and add soup mixture. Mix well and let cool. Add mayonnaise, vegetables, nuts, and shrimp. Pour into 2 quarts mold and chill. This keeps well and can be made early.