1 can tomato soup
1 (8 oz.) pkg. cream cheese
1 env. Knox gelatin in 1/4 c. cold water
3 sm. or 2 lg. cans shrimp
1/2 c. chop scallions or chopped chives
1/2 c. chopped green peppers
1/2 c. chopped celery

Heat soup and cheese until it melts. Add gelatin and cool. Add shrimp, scallions, peppers, and celery. Pour into ring mold. Can be made ahead of time and frozen.