8 oz. cream cheese
1 can tomato soup
1 c. diced onions
1 c. thinly sliced celery
2 sm. bags frozen shrimp
1 pack of Knox gelatin

Melt cream cheese and soup over a low flame, stirring until smooth. Add onions, celery and shrimp and mix. In a small dish add 2 to 3 tablespoons of hot water to gelatin and add to mixture and mix in. Refrigerate until firm. Before serving. Stir to loosen dip and serve with crackers.