1 can condensed tomato soup
2 (8 oz.) cream cheese
1 env. Knox unflavored gelatin
1/4 c. water
1/2 c. each: chopped onion, green pepper, celery
1 c. mayonnaise
2 sm. cans baby shrimp (minced clams or seafood salad may be used)

Mix gelatin with 1/4 cup water and let sit. Heat tomato soup and cream cheese in a pot over low heat until thoroughly mixed. Mix onion, celery, pepper mixture with baby shrimp and mayonnaise. Add gelatin mixture to warm soup and cheese. Stir until gelatin dissolves. When cool, add vegetable mixture. Pour into a greased mold (grease with mayonnaise) and chill until firm. Makes a lot.