1 can tomato soup
3 oz. cream cheese
3/4 c. chopped onion and celery
1 env. gelatin
1 c. mayonnaise
2 cans tiny shrimp, chopped

Heat soup to boiling. Dissolve gelatin in 1/4 cup cold water, then put into soup. Blend together cream cheese, mayonnaise, onion, celery and shrimp. Fold into soup, blend well. Generously grease a four cup mold. Pour in mixture and chill until set. When ready to serve, loosen sides with a knife and turn onto serving plate. Spread on crackers.