1 (3 oz.) cream cheese
1 can tomato soup
1 pkg. Knox gelatin
1/4 c. cold water
1/4 c. mayonnaise
1/2 c. chopped celery
1/4 c. peppers
1/4 c. onions
1/4 c. pecans
1 tsp. sugar

Mix cream cheese and tomato soup and heat in double boiler. Add Knox gelatin (soften in 1/4 cup cold water). Mix rest of ingredients. Place in mold and let stand in refrigerator for 5 or 6 hours or overnight. Unmold and serve with a single shrimp on top of each slice.