1 can tomato soup
1 env. unflavored Knox gelatin
1/4 c. water
2 (3 oz.) pkgs. cream cheese
1 c. mayonnaise
1/2 c. finely chopped celery
1 sm. minced onion
1 lb. cut shrimp

Heat soup. Do not dilute. Stir in cream cheese until melted. Add package of gelatin to 1/4 cup water and dissolve well. Cool all. Combine rest of ingredients with mayonnaise and gelatin. Add to soup mixture. Pour into a mold and chill for 3 to 4 hours. Serve with Ritz crackers.