1 can tomato soup
3 oz. cream cheese (1 pkg. Philadelphia)
2 cans shrimp (I suggest 1 lb. fresh steamed & cut into pieces)
2 tbsp. gelatin
1/2 c. cold water
1 c. mayonnaise
1 1/2 c. chopped celery
1/2 very sm. onion, chopped fine

Bring soup to boil and add cream cheese. Stir until smooth and place over fire and add gelatin, softened in the cold water. When mixture is partly cool, add mayonnaise, chopped vegetables and shrimp. Pour into molds and serve on lettuce. Serves 8 generously.