2 med. cans shrimp (or fresh)
1 (8 oz.) pkg. cream cheese
1 can tomato soup
1 pkg. plain gelatin
3/4 c. scallions, diced fine
3/4 c. celery, diced fine
1 c. mayonnaise

Over low heat, stir gelatin into soup. Add cream cheese and continue stirring until creamy. Remove from heat and add mayonnaise, celery, scallions, and shrimp. Mix well. Pour into 5 cup mold and refrigerate for several hours or overnight.

Hint: Spray mold with Pam for easy release.