1 can tomato soup
1 lg. Philadelphia cream cheese
2 tsp. Knox unflavored gelatin
1 c. mayonnaise
3/4 c. chopped celery
3/4 c. chopped green onion
Salt & pepper
14 oz. boiled shrimp (boiled in little crab boil with salt & pepper)

Cook gelatin in 1/4 cup hot water. Heat undiluted soup to almost a boil. Add cream cheese and gelatin to soup. Cool. Add remaining ingredients and pour into greased mold. Grease mold lightly with Crisco or spray with Pam. Tupperware mold works the best. Keeps for 1 week at a time. DO NOT FREEZE!