1 can tomato soup
1 (8 oz.) pkg. cream cheese
1 env. Knox gelatin
1/4 c. cold water
1 c. tiny shrimp (2 cans)
1/4 c. finely diced green pepper
1/2 c. finely diced onion
1/2 c. finely diced celery
1/2 c. mayonnaise (not salad dressing)

Heat soup; do not add water. Add softened cream cheese; mix very well. Dissolve gelatin in cold water and stir into soup mixture. Cool and refrigerate 30 minutes to 1 hour. When cool, add remaining ingredients. Mix well; pour into mold and chill until set. Best when made day before. Makes a large amount. Serve with party crackers.