1/2 c. water
2 env. unflavored gelatin
1 can tomato soup
1/2 c. chopped onion
8 oz. cream cheese
1/2 c. celery, chopped
1 c. green pepper, chopped
1 c. mayonnaise
2 c. boiled shrimp

Place water in saucepan and sprinkle with gelatin. Let stand 1 minute to soften. Stir in soup and cook over medium heat, stirring until gelatin dissolves. Pour the mixture into blender. Add cream cheese and blend on high speed until smooth.

In a large bowl, toss onion, celery, pepper, mayonnaise and shrimp for one minute. Fold soup mixture into shrimp mixture. Pour into a mold and chill. Serve.