1 can tomato soup
1 sm. pkg. lemon Jello
1 (8 oz.) pkg. cream cheese, mashed
1/2 c. water
1/2 c. real mayonnaise
1/2 c. chopped fine green onion
1 c. chopped fine celery
1/2 c. chopped fine green pepper
1 lb. shrimp, canned or frozen (I prefer canned, rinsed & dried)

Heat soup to boiling, dissolve Jello in soup, stir in cream cheese and mix until melted and dissolved. Add remaining ingredients; mix well. Pour into mold. I use fish shapes. Chill well. Unmold on platter and serve.