1 env. Knox gelatin softened in 1/4 c. cold water
1 can Campbell's tomato soup
1 (8 oz.) pkg. cream cheese
1 c. mayonnaise
3/4 c. green onions
3/4 c. diced celery
2 sm. cans of shrimp (drained & crumbled)

Soften Knox gelatin in 1/4 cup cold water. Heat tomato soup to boiling and stir in gelatin until dissolved. Mix in 1 (8 ounce) package cream cheese. Add mayonnaise, green onions, celery and shrimp. Pour into mold; chill overnight.