1 1/2 tbsp. Knox gelatin
1/4 c. cold water
1 can tomato soup
1 (8 oz.) pkg. cream cheese
1 c. mayonnaise
3/4 c. minced celery
1/2 c. minced onion
2 cans sm. shrimp (3-4 oz. size), drained & minced

Heat soup until it boils. Add cream cheese. Soak gelatin in cold water. Add to soup mixture. Cool until thickened. Add remaining ingredients; mix well. Oil mold. Put in mold and refrigerate several hours. Serve with crackers of your choice.