1 can tomato soup
1 env. unflavored gelatin
1/2 c. cold water
1 (8 oz.) pkg. cream cheese, softened
1 c. chopped celery
1/3 c. chopped onion
1 lg. or 2 sm. cans shrimp
1/2 c. salad dressing
1/2 c. sour cream

In small saucepan bring the soup to a boil. Soften gelatin in the water and add to the soup. Beat cream cheese until creamy and add to the soup mixture. Let mixture cool. Fold in celery, onions, chopped shrimp and salad dressing. Pour into a greased 3 or 4 cup mold. Chill. Unmold and serve with crackers.