2 lg. or 3 sm. cans of shrimp
1 c. celery, chopped fine
1/2 c. onion, chopped fine
1 can tomato soup
1 c. mayonnaise
1 lg. pkg. cream cheese
2 envelopes Knox gelatin (dissolve in 1/2 cup cold water)
Dash of lemon juice, Tabasco sauce and Worcestershire sauce

Soften cream cheese at room temperature. Heat soup to boiling point and remove from heat. Dissolve cream cheese in soup, beat until smooth. Add gelatin, let cool. Add remaining ingredients and pour into oiled mold. Chill until firm. Best made the day before.