1 can tomato soup, undiluted
1 env. Knox gelatin
8 oz. softened cream cheese
1 c. mayonnaise
1/2 c. celery, chopped fine
1/2 c. onion, chopped fine
1/2 c. green pepper, chopped fine
5-6 oz. pkg. tiny, frozen, cooked shrimp, thawed and drained

Bring soup to boil. Remove from heat. Soften gelatin in 1/4 cup cold water. Add to soup. Add cream cheese. Beat until smooth. Add remaining ingredients. Mix well, cover, and refrigerate until firm.

Makes 4 cups. May be used as appetizer with crackers or main course salad for luncheon. Can be made 2 days ahead. Leftover keeps 2 days.