1 can tomato soup, condensed
3 (3 oz.) pkgs. cream cheese
1 1/2 tbsp. Knox gelatin (plain)
3 sm. cans tiny shrimp, drained & crumbled
1 c. mayonnaise
3/4 c. chopped celery, fine
1/4 c. scallions
Salt and pepper

Soak gelatin in 1/4 cup cold water. Heat cheese in soup until thick. Add gelatin and let cool. Add mayonnaise, celery, scallions and seasoning. When it begins to thicken, pour 1/4 mixture into a mold. Add a layer of shrimp, mix, shrimp, and continue ending with mix. Chill several hours. Invert into a serving plate and serve with crackers.